Go Back
Email Link
Print
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Roasted Veggie and Strawberry Bruschetta
Portions:
6
Share by E-mail
Share on Facebook
Print Recipe
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
--------------------------------------------------------------------------------------------------
Course
Fruit
/
Sandwiches
Cuisine
Spain
Diets
Vegetarian