Roasted Vegetable Bruschetta

40 16 servings, 1 piece (72 g) each
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16 servings, 1 piece (72 g) each

Boost your bruschetta game! Add eggplant and shallots to the usual garlic and tomatoes and top it with tangy feta.

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What You Need

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Make It

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  • Heat oven to 425ºF.
  • Cover 2 rimmed baking sheets with foil; spray with cooking spray. Mince 2 garlic cloves; mix with dressing and Miracle Whip in large bowl until blended. Add vegetables; toss to coat. Spread onto 1 prepared baking sheet. Place bread slices on remaining baking sheet.
  • Bake vegetables 25 min. or until tender, stirring after 10 min. and adding bread to oven for the last 8 min., turning over after 5 min.
  • Rub toast slices with remaining garlic clove. Top with vegetable mixture and cheese.

Special Extra

Garnish with fresh mint before serving.

How to Purchase Eggplant

Eggplants with fewer seeds have the best flavour since they tend to be less bitter tasting. When purchasing, chose small- or medium-sized eggplants since large overmature eggplants are more likely to contain more seeds. Avoid eggplants that are too soft.


  • 16 servings, 1 piece (72 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (72 g) each
Calories 130
% Daily Value
Total fat 4.5g
Saturated fat 1.5g
Cholesterol 10mg
Sodium 310mg
Carbohydrate 19g
Dietary fibre 2g
Sugars 2g
Protein 5g
Vitamin A 2 %DV
Vitamin C 6 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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