Grilled Caponata Bruschetta |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 30 |
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An amazing combination of vegetables goes into this flavorful veggie medley. And at less than 65 calories each, you don't have to stop at just one! Sonya Miller - Austin, Texas Ingredients:
1 medium eggplant |
1 celery rib |
1 small zucchini |
1 small sweet yellow pepper |
1 small sweet red pepper |
1 small onion |
1 medium tomato |
5 garlic cloves, peeled |
1/2 cup olive oil, divided |
30 slices french bread (1/4 inch thick) |
1/4 cup golden raisins |
1/4 cup tomato sauce |
3 tablespoons chopped pitted green olives |
1 tablespoon minced fresh basil |
1-1/2 teaspoons minced fresh oregano |
Directions:
1. Cut the eggplant, celery and zucchini into 3/4-in. slices; place in a large bowl. Cut the peppers, onion and tomato into wedges; add to bowl. Add garlic and 1/4 cup oil; toss to coat.
2. Transfer vegetables to a grilling grid coated with cooking spray. Grill, covered, over medium heat for 8-10 minutes or until tender, turning occasionally.
3. Brush bread slices with remaining oil; grill for 1-2 minutes on each side or until toasted. Chop vegetables into 1/4-in. pieces; transfer to a large bowl. Stir in the raisins, tomato sauce, olives, basil and oregano. Spoon 1 tablespoon mixture over each slice of toast. Yield: 2-1/2 dozen.
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