Roasted Veggie Crostini

Roasted Veggie Crostini

These crostini are fun to share on a Friday night while watching the game or kicking back on the patio with family. We bet you can’t eat just one!

8 people
  • Ingredients


    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)


  • Directions


    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.


Nutritional Analysis

Total Fat
6.5 g
Saturated Fat
1.4 g
0 mg
232 mg
19.6 g
1.2 g
3.3 g
5.8 g
138 mg

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