Roasted Veggie and Feta Bruschetta

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Roasted Veggie and Feta Bruschetta
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr
Ready in
Calories:
250
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie250 kcal(12 %)
Protein5.51 g(6 %)
Fat16.77 g(14 %)
Carbohydrates24.57 g(16 %)
Sugar added0 g(0 %)
Roughage9.38 g(31 %)
Vitamin A120.61 mg(15,076 %)
Vitamin D0.04 μg(0 %)
Vitamin E1.51 mg(13 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.21 mg(19 %)
Niacin3.57 mg(30 %)
Vitamin B₆0.42 mg(30 %)
Folate87.01 μg(29 %)
Pantothenic acid1.01 mg(17 %)
Biotin6.11 μg(14 %)
Vitamin B₁₂0.16 μg(5 %)
Vitamin C25.38 mg(27 %)
Potassium972.45 mg(24 %)
Calcium92.66 mg(9 %)
Magnesium56.96 mg(19 %)
Iron1.12 mg(7 %)
Iodine0.55 μg(0 %)
Zinc0.98 mg(12 %)
Saturated fatty acids3.4 g
Cholesterol8.36 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
Eggplant (cut into 1/4 inch pieces)
1
large Red onion (sliced)
4
large tomatoes (cut into wedges)
2
Garlic cloves (minced)
¼ cup
kosher salt (to taste)
freshly ground Black pepper (to taste)
1 teaspoon
¼ cup
fresh Mint leaves (for garnish)

Preparation steps

1.
Preheat the oven to 375º F / 190º C.
2.
Place the eggplant, onion, tomato and garlic on a baking sheet and drizzle with the oil. Use your hands to lightly toss the vegetables to ensure they are lightly coated all over. Season with salt and pepper and bake for 40 to 45 minutes or until the vegetables are soft and browned. You will need to turn the vegetables over a couple of times during the cooking period to ensure even browning.
3.
Remove from the oven and cool until the vegetables are just warm. Sprinkle with the balsamic vinegar and feta and toss to mix well. Serve immediately on top of toasted, rustic, bread slices. Garnish with mint if desired.