Roasted Vegetable Baguette

3 tablespoons extra-virgin olive oil
1 large garlic clove, minced
1 red bell pepper, seeded and cut into 6 strips
1 yellow bell pepper, seeded and cut into 6 strips
1 medium zucchini (about 6 ounces), cut on a long diagonal into 6 lengthwise strips
1 small eggplant or 2 baby eggplants (about 3/4 pound total), cut into 1/2-inch slices
1 medium red onion, cut into crosswise slices slightly less than 1/2-inch thick
1 French baguette (about 3/4 pound), cut in half lengthwise
4 ounces (about 1 cup) reduced-fat spreadable garlic and herb cheese
18 fresh basil leaves

Preheat oven to 500 degrees. In a small bowl, combine oil and garlic. Rub or brush the cut sides of vegetables with oil. Place vegetables in a single layer on 1 or 2 baking sheets. Roast them, turning them once, until softened and lightly charred, 6 to 8 minutes. (If using 2 baking sheets on 2 levels of your oven, reverse pan positions halfway through baking time.) Remove vegetables from oven and change oven setting to broil. Broil baguette halves, cut side up, until lightly toasted, about 30 seconds.

Spread baguette halves with cheese, then arrange vegetables on top. Cut each baguette half into 3 portions and garnish each with 3 basil leaves. Serve warm.

 Makes 6 servings.



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