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Roasted Veggie Bruschetta Bites

Foodie Version of this Recipe

This flavorful appetizer is a great way to work in more vegetables. You can try mixing up the veggies you use if you have others on hand. Try zucchini, tomatoes, or even eggplant.

Prep Time: 15 minutes

Nutrition Facts

Serving Size: 2 crackers

  • Calories 45
  • Carbohydrate 5 g
  • Protein 1 g
  • Fat 2.5 g
  • Saturated Fat 0.3 g
  • Sugar 1 g
  • Dietary Fiber 1 g
  • Cholesterol 0 mg
  • Sodium 20 mg
  • Potassium 105 mg

This Recipe Serves 11

Ingredients

Cooking spray
15 asparagus spears
1 cup sliced mushrooms
1 red pepper, diced
2 cloves garlic
1 ½ tablespoons olive oil
22 multi-grain crackers
2 tablespoons freshly grated Parmesan cheese (optional)

Instructions

  1. Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
  2. Place asparagus, mushrooms, and red pepper on baking sheet. Add garlic and olive oil and toss to coat. Bake for 15-18 minutes.
  3. Remove from oven. Cool vegetables slightly and chop finely. Scoop a spoonful of veggies onto a cracker. Repeat for remaining crackers.
  4. Place bruschetta bites on serving platter and sprinkle with Parmesan cheese, if desired.

MAKE IT GLUTEN-FREE: Confirm ingredients are gluten-free and this recipe can be made gluten-free.

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