• Roasted Vegetable Bruschetta with Mozzarella

Roasted Vegetable Bruschetta with Mozzarella

60 24 servings, 1 piece (30 g) each
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24 servings, 1 piece (30 g) each

Here's a new take on bruschetta. Our Roasted Vegetable Bruschetta with Mozzarella is a great choice for cooler weather entertaining.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Combine vegetables, garlic and dressing; spread onto parchment-covered rimmed baking sheet.
  • Bake 30 min. or until carrots and peppers are tender, stirring after 15 min. Remove from oven.
  • Heat broiler. Place bread in single layer on parchment-covered baking sheet. Broil, 6 inches from heat, 5 to 7 min. or until lightly toasted, turning once.
  • Place roasted vegetables in medium bowl. Add pasta sauce and basil; mix lightly. Spoon onto toast slices, adding about 1 Tbsp. to each. Sprinkle with cheese.
  • Broil 1 to 2 min. or until cheese is melted.

Make Ahead

The vegetables can be roasted ahead of time. Cool, then refrigerate up to 2 days. Reheat vegetables to serving temperature before using as directed.


Prepare using Cracker Barrel Shredded Part Skim Mozzarella Cheese.


  • 24 servings, 1 piece (30 g) each

Nutritional Information

Serving Size 24 servings, 1 piece (30 g) each
Calories 60
% Daily Value
Total fat 2g
Saturated fat 1g
Cholesterol 5mg
Sodium 140mg
Carbohydrate 10g
Dietary fibre 1g
Sugars 1g
Protein 3g
Vitamin A 8 %DV
Vitamin C 15 %DV
Calcium 4 %DV
Iron 6 %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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