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Roasted Vegetable Bruschettas

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Roasted Vegetable Bruschettas

Speed - 99%
Simplicity - 100%
Tastiness - 98%

99%

Delicious!

Succulent, smoky, creamy. . . these bruschettas are so good, you'd easily forget that they're healthy too.

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Roasted Vegetable Bruschettas

Quick, simple, easy. A healthy and colorful snack that's a perfect treat for the family.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 6 Slices Country Bread sliced and toasted
  • 12 Pieces Cherry Tomatoes sliced in half
  • 1 Large Eggplant diced
  • 1 Large Red Onion sliced
  • 1 Cup Ricotta Cheese
  • 2 Tablespoons olive oil
  • 4 Cloves garlic minced
  • 1/2 Teaspoon Dried Thyme
  • 2 Tablespoons Sherry Vinegar
  • Salt
  • Black Pepper

Method
 

  1. Toss the tomatoes, eggplants, and red onions, garlic, and thyme in olive oil.
  2. Spread on a baking pan and roast for 10-15 minutes at 180C.
  3. Take the roasted vegetables out of the oven. Toss with the sherry vinegar, salt, and pepper in a bowl.
  4. Spread ricotta on each toast then top with the roasted vegetables.

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