Roasted vegetable bruschetta - Healthier. Happier.

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Roasted Veg Bruscetta
  • 2 medium tomatoes, chopped into 2 cm-sized
  • 1 medium zucchini, chopped into 2 cm-sized
  • 2 baby eggplants, chopped into 2 cm-sized
  • 6 button mushrooms, cut into 4
  • garlic clove, crushed
  • 2 teaspoons of olive oil
  • 1/4 cup basil leaves, torn into pieces
  • 4 thick slices of multigrain bread
  • 1 tablespoon olive oil
  1. Preheat oven to 200ºC
  2. Mix the vegetables with the garlic and olive oil in a plastic bag so they are well coated.
  3. Place the vegetables onto a baking paper lined oven tray and roast for 20 minutes until tender, turning occasionally.
  4. Remove vegetables from oven and transfer to warm bowl.
  5. Toast bread in toaster or under grill, brush with olive oil.
  6. Stir the basil leaves through the vegetables.
  7. Spoon vegetables evenly onto each slice of bread to serve.

Alternatives

  • Experiment with mediterranean flavour by adding sundried tomatoes, marinated artichokes or black olives.

Storage Suggestions

Can be kept in the refrigerator for up to 7 days.

Equipment List

  • Chopping board
  • Large knife
  • Large bowl
  • Oven tray, lined with baking paper
  • Toaster
  • Spoon

Nutrition Information


371g Quantity per serving Quantity per 100g
Energy 986kJ 265kJ
Protein 6.9g 1.9g
Fat, total 11.1g 3.0g
— Saturated 1.5g 0.4g
Carbohydrate 22.5g 6.1g
— Sugars 7.9g 2.1g
Fibre 8.3g 2.2g
Sodium 251mg 68mg
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