Roasted Veggie and Strawberry Bruschetta
Ingredients
- 1 large eggplant
- 1 red bell pepper
- 1 medium red onion
- 8-10 strawberries thinly sliced
- ¼ cup black olives finely chopped
- 2 tablespoons chopped fresh parsley
- 2 garlic cloves minced
- ½ teaspoon balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 baguette sliced
- Olive oil for brushing
- 12 anchovy fillets optional
- 24 capers rinsed and drained
Instructions
- Preheat your oven to 450°F.
- Place the eggplant, bell pepper, and onion on a baking sheet and roast for about 25-30 minutes, turning them halfway through.
- Once done, let them cool, then peel and chop them into bite-sized pieces.
- In a bowl, combine the roasted vegetables with the sliced strawberries, chopped olives, parsley, minced garlic, balsamic vinegar, and olive oil.
- Mix well and refrigerate for at least 1 hour to let the flavors meld.
- Reduce the oven temperature to 350°F.
- Arrange the baguette slices on a baking sheet, brush them lightly with olive oil, and bake until they’re crisp, for about 8-10 minutes.
- Once the bread is done, spread a generous amount of the vegetable-strawberry mixture on each slice.
- If using, place an anchovy fillet diagonally across the topping and add capers on either side.
Notes / Tips / Wine Advice:
Serve the bruschetta at room temperature.
Nutritional Information
Calories: 200 kcal