Bruschetta with Roasted Vegetables

Name: Bruschetta with Roasted Vegetables
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 4 servings Pat of butter; 1 loaf crusty, sweet, Italian or French bread, cut into slices; 1 large eggplant; 1 or 2 heads garlic; 1 clove spring garlic; 4 servings Olive oil; 1 large head radicchio

Need a vegetarian hor d'oeuvre? Bruschetta with Roasted Vegetables could be a spectacular recipe to try. This recipe serves 4. One portion of this dish contains roughly 2g of protein, 18g of fat, and a total of 207 calories. A mixture of radicchio, crusty, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 2 hours and 5 minutes.

Instructions

Rub the garlic on the bread slices. Grill bread on Tuscan grill.

Ingredients you will need

Garlic

Bread

Dry Seasoning Rub

Equipment you will use

Grill

Slice eggplant into 1/4-inch rounds. Salt and dry between paper towels.

Ingredients you will need

Eggplant

Salt

Equipment you will use

Paper Towels

Cut radicchio into quarters. Rub both radicchio and eggplant with olive oil. Put on sheet pans and cook in a preheated 350 degree F oven. Cook until radicchio is wilted (or just grill). Cook eggplant until it begins to brown (about 10 to 15 minutes).

Ingredients you will need

Olive Oil