See Also: Rosemary-Roasted Vegetable Crostini(recipes)
Rosemary Lamb with Pot-roasted Turnips(recipes)
Rosemary and garlic-roasted leg of lamb(recipes)
Roasted Rosemary Chicken Legs(recipes)
Lemon-Rosemary Roasted Chicken(recipes)
Roasted Rosemary-Lemon Chicken(recipes)
Sea bass roasted with rosemary and lemon(recipes)
Roasted Vegetable Pasta(recipes)
Roasted Vegetable Salad(recipes)
Roasted Winter Vegetable Soup(recipes)

Rosemary-Roasted Vegetable Crostini (recipes)


Rosemary-Roasted Vegetable Crostini

Yield: Makes 12 servings



Ingredients:



1small eggplant (about 3/4 pound)

1medium zucchini

1medium red onion

1medium green bell pepper

2plum tomatoes, seeded

1/4cup dry white wine or orange juice

2tablespoons tarragon white wine vinegar

4medium cloves garlic, minced

1tablespoon olive oil

1tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

1/4teaspoon black pepper

1loaf (1 pound) sourdough bread, 12 to 14 inches long

1cup (4 ounces) shredded part-skim mozzarella cheese









Preparation:





1.Preheat oven to 400°F. Spray nonstick baking sheet with nonstick cooking spray; set aside.2.Trim ends from eggplant and zucchini; discard. Cut all vegetables into 1/4-inch pieces; place in large bowl. Add wine, vinegar, garlic, oil, rosemary and black pepper; toss to coat evenly. Transfer to ungreased nonstick 15X10X1-inch jelly-roll pan.3.Bake 45 minutes or until lightly browned, stirring every 15 minutes.4.Trim and discard ends from bread. Cut bread into 1/2-inch-thick slices. Arrange slices in single layer on prepared baking sheet. Bake 3 minutes on each side or until crisp and lightly browned on both sides.5.Spoon vegetable mixture evenly onto toasted bread slices; sprinkle evenly with cheese. Continue baking 5 minutes or until mixture is heated through and cheese is melted. Transfer to serving plates.









Nutritional Information:







Serving Size: 2 pieces crostini







Sodium

301 mg







Protein

7 g







Fiber

1 g







Carbohydrate

24 g







Cholesterol

5 mg







Saturated Fat

1 g







Total Fat

4 g







Calories from Fat

21 %







Calories

163









Dietary Exchange:







Meat

1/2







Vegetable

1







Starch

1-1/2