Saturday, March 29, 2014

Roasted Vegetable Bruschetta


A few months ago, my husband and I went for a romantic weekend in Delaware.  Despite the cold weather, we were looking forward to walking on the beach, shopping, and enjoy dinner out.  However the first morning we woke up on our trip, we were both incredibly sick.  Despite being sick, we had a great time.  One of the places we went to, we tried this amazing roasted vegetable bruschetta topped with goat cheese.  Although we were both sick and had little piles of tissues in front of us, we both loved this dish.  So I spent some time trying to replicate it.  

Roasted Vegetable Bruschetta
30 min prep time
90 min cooking time
10 Servings

·       1 medium loaf of bread
·       4 oz of goat cheese (crumbled or chopped up)
·       2 zucchini
·       3 small tomatoes
·       ½ cup of chopped mushrooms
·       1 onion
·       2 cloves of garlic
·       3 Tablespoons of White Balsamic Vinaigrette
·       3 Tablespoons of Extra Virgin Olive Oil
·       1 Tablespoon dried basil
·       1 Tablespoon of Salt


Preheat oven at 400 degrees.  Grease a 13 by 9 in pan and set aside.
Chop up zucchini, onion, tomato, and garlic.  



Add to the pan and mix in the White Balsamic, Olive Oil, salt, and dried basil.



Roast Vegetables for 90 minutes, occasionally stirring it so it evenly cooks.
Thinly slice the loaf of bread.  Line the bread on a cookie sheet and toast in the oven for 10 minutes or so.



When vegetable mixture is thoroughly cooked, pull out of oven and allow it to cool off.  (I used the refrigerator so it would cook quickly.)  When the vegetables are cool, scoop up enough to top each piece of bread.  Sprinkle goat cheese on top of each piece.  



This is a wonderful appetizer to serve for a crowd.  The veggies can be prepped a day ahead to save time. 


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