Roasted Veggie Crostini

Crostini

1 French baguette (1)

2 Tbsp canola oil (30 mL)

1 clove garlic, sliced in half (1)

Roasted Veggies

1 small zucchini or eggplant, chopped (1)

1 small red onion, chopped (1)

1 red bell pepper, chopped (1)

1 yellow bell pepper, chopped (1)

2 Tbsp canola oil (30 mL)

1 clove garlic, minced (1)

2 Tbsp chopped fresh parsley (30 mL)

1/2 tsp dried thyme (2 mL)

1/4 tsp salt (1 mL)

1/8 tsp pepper (.5 mL)

1 cup ricotta cheese (250 mL)

Balsamic glaze for drizzling (optional)

1/4 cup fresh grated Parmesan (60 mL) (optional)
Crostini
1. Preheat oven to 400 ºF (200 °C). Line a baking sheet with parchment paper.
2. Slice baguette into 1/2-inch (1.5 cm) slices, about 32 slices. Place on a prepared pan in a single layer. Brush baguette slices with 2 Tbsp (30 mL) canola oil. Toast in the oven for about 8 minutes or until they are light golden around edges but still a bit soft in the centre.
3. Let cool slightly and rub each crostini with halved garlic. Set aside to cool completely.
Roasted Veggies
1. Preheat oven to 400 ºF (200 °C). Line a baking sheet with parchment paper.
2. In a large bowl, combine zucchini/eggplant, red onion, red and yellow peppers. Add 2 Tbsp (30 mL) canola oil, minced garlic, parsley, thyme, salt and pepper. Toss well to coat vegetables and spread onto prepared pan.
3. Roast for 20-25 minutes or until fork-tender and golden.
4. To serve, spread each crostini with a thin layer of cheese, top with about roasted vegetables, drizzle with balsamic glaze and sprinkle with Parmesan.
TIP: Try swapping the ricotta with the Whipped Feta recipe.

TIP: Look for a firm, purple eggplant that is heavy for its size, with glossy unbroken skin.