Roasted Vegetable & Rosemary Bread Bake: A Simple Recipe

INGREDIENTS

1 small eggplant (about 3/4 pound) 1 medium zucchini 1 medium red onion 1 medium green bell pepper 2 plum tomatoes, seeded 1/4 cup dry white wine or orange juice 2 tablespoons tarragon white wine vinegar 4 medium cloves garlic, minced 1 tablespoon olive oil 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary 1/4 teaspoon black pepper 1 loaf (1 pound) sourdough bread, 12 to 14 inches long 1 cup (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.

This recipe appears in: Italian 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