Lunch: Roasted Veggie Bruschetta Bites
This flavorful appetizer is a great way to work in more vegetables. You can try mixing up the veggies you use if you have others on hand. Try zucchini, tomatoes or even eggplant.
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Ingredients
Cooking spray
15 asparagus spears
1 cup sliced mushrooms
1 red pepper, diced
2 cloves garlic
1 ½ tablespoons olive oil
22 multi-grain crackers
2 tablespoons freshly grated Parmesan cheese (optional)
Instructions
Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
Place asparagus, mushrooms, and red pepper on baking sheet. Add garlic and olive oil and toss to coat. Bake for 15-18 minutes.
Remove from oven. Cool vegetables slightly and chop finely. Scoop a spoonful of veggies onto a cracker. Repeat for remaining crackers.
Place bruschetta bites on serving platter and sprinkle with Parmesan cheese, if desired.
MAKE IT GLUTEN-FREE: Confirm ingredients are gluten-free and this recipe can be made gluten-free.
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Nutrition Facts
Serving Size: 11
Amount Per Serving | ||
---|---|---|
Calories 45 | ||
Fat 2.5 | ||
Carbohydrate 5 | ||
Protein 1 |