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Prep Time:25 minsAdditional Time:35 minsTotal Time:1 hrServings:36Yield:36 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:35 minsTotal Time:1 hrServings:36Yield:36 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:1 hr
Total Time:
1 hr
Servings:36
Servings:
36
Yield:36 servings
Yield:
36 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½poundsplum tomatoes, seeded and cut into 1-inch pieces2smallred and/or yellow sweet peppers, seeded and cut into 1-inch pieces1/2 or a medium red onion, cut into 1/2-inch wedges3clovesgarlic, peeled2tablespoonsolive oil½teaspoonkosher salt or sea salt½teaspoonfreshly ground black pepper2tablespoonsbalsamic vinegar2teaspoonssnipped fresh thyme¼cupsnipped fresh basil16ouncesloaf whole-grain baguette2ouncesParmesan cheese
Cook Mode(Keep screen awake)
Ingredients
1 ½poundsplum tomatoes, seeded and cut into 1-inch pieces
2smallred and/or yellow sweet peppers, seeded and cut into 1-inch pieces
1/2 or a medium red onion, cut into 1/2-inch wedges
3clovesgarlic, peeled
2tablespoonsolive oil
½teaspoonkosher salt or sea salt
½teaspoonfreshly ground black pepper
2tablespoonsbalsamic vinegar
2teaspoonssnipped fresh thyme
¼cupsnipped fresh basil
16ouncesloaf whole-grain baguette
2ouncesParmesan cheese
DirectionsPreheat oven to 425 degrees F. In a large bowl, combine tomatoes, sweet peppers, onion wedges and garlic. Add oil, kosher salt and black pepper; toss to coat. Transfer tomato mixture to a foil-lined shallow roasting pan.Roast for 35 to 40 minutes or until vegetables are tender and slightly charred on the edges, stirring twice. Cool slightly on a wire rack.Transfer tomato mixture to a food processor. Cover and pulse with several on-off turns until tomato mixture is chopped but still slightly chunky. Stir in balsamic vinegar and thyme. Stir in basil just before serving.Heat oven to 375 degrees F. Slice a 16-ounce whole grain baguette crosswise into 1/4-inch-thick slices (about 36 slices). Lightly coat bread slices with cooking spray. Place on a baking sheet. Bake for 4 to 6 minutes or until golden brown and crisp, turning once. Cool on a wire rack.Top each bread slice with 1 tablespoon of the vegetable mixture. Thinly shave 2 ounces Parmesan cheese. Place a piece or two of cheese atop veggie spread on each bread slice.Originally appeared: Diabetic Living Magazine
Directions
Preheat oven to 425 degrees F. In a large bowl, combine tomatoes, sweet peppers, onion wedges and garlic. Add oil, kosher salt and black pepper; toss to coat. Transfer tomato mixture to a foil-lined shallow roasting pan.Roast for 35 to 40 minutes or until vegetables are tender and slightly charred on the edges, stirring twice. Cool slightly on a wire rack.Transfer tomato mixture to a food processor. Cover and pulse with several on-off turns until tomato mixture is chopped but still slightly chunky. Stir in balsamic vinegar and thyme. Stir in basil just before serving.Heat oven to 375 degrees F. Slice a 16-ounce whole grain baguette crosswise into 1/4-inch-thick slices (about 36 slices). Lightly coat bread slices with cooking spray. Place on a baking sheet. Bake for 4 to 6 minutes or until golden brown and crisp, turning once. Cool on a wire rack.Top each bread slice with 1 tablespoon of the vegetable mixture. Thinly shave 2 ounces Parmesan cheese. Place a piece or two of cheese atop veggie spread on each bread slice.
Preheat oven to 425 degrees F. In a large bowl, combine tomatoes, sweet peppers, onion wedges and garlic. Add oil, kosher salt and black pepper; toss to coat. Transfer tomato mixture to a foil-lined shallow roasting pan.
Roast for 35 to 40 minutes or until vegetables are tender and slightly charred on the edges, stirring twice. Cool slightly on a wire rack.
Transfer tomato mixture to a food processor. Cover and pulse with several on-off turns until tomato mixture is chopped but still slightly chunky. Stir in balsamic vinegar and thyme. Stir in basil just before serving.
Heat oven to 375 degrees F. Slice a 16-ounce whole grain baguette crosswise into 1/4-inch-thick slices (about 36 slices). Lightly coat bread slices with cooking spray. Place on a baking sheet. Bake for 4 to 6 minutes or until golden brown and crisp, turning once. Cool on a wire rack.
Top each bread slice with 1 tablespoon of the vegetable mixture. Thinly shave 2 ounces Parmesan cheese. Place a piece or two of cheese atop veggie spread on each bread slice.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)52Calories2gFat7gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
