4
Serves
Preparation time: 10 minutes
Cooking time: 15 minutes
The Mediterranean flavors of this appetizer also provide the health benefits of olive oil, garlic, tomato, and lots of veggies.
1 red bell pepper, cut into 8 pieces
1 yellow bell pepper, cut into 8 pieces
2 small zucchini, sliced diagonally
1 bulb fennel, cut lengthwise into thin slices
1 red onion, sliced
4 medium slices whole wheat ciabatta, 1 ounce (25 grams) each, toasted
3 tablespoons olive oil
2 cloves garlic, halved
1 small tomato, halved crosswise
Freshly ground pepper
12 small fresh basil leaves
1. Preheat the broiler to high.
2. Arrange the vegetables on a broiler pan in a single layer, positioning the peppers skin-sides down. Brush with the oil and broil, on one side only, until lightly browned but still slightly firm, 5 to 10 minutes. If necessary, cook the vegetables in batches and keep the first batch warm in the oven.
3. Rub the top of each bread slice with the cut garlic and tomato, and pile the grilled vegetables on top. Drizzle the remaining oil over the vegetables and season to taste with pepper. Scatter the basil leaves on top and serve while still warm. One serving is 1 slice bruschetta.
Per serving: 209 calories, 4 g protein, 16 g carbohydrates, 4 g fiber, 15 g total fat, 2 g saturated fat, 139 mg sodium.