[Ian]

Roasted Vegetable Crostini
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Makes 12 servings
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Ingredients:
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1 (1-pound) eggplant, cut into 1/2-inch pieces
2 red bell peppers, seeded and finely chopped
1 medium zucchini, finely chopped
1 red onion, cut into 8 wedges
1 tablespoon extra-virgin olive oil
2 teaspoons dried thyme
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 cup chopped fresh basil
1 French baguette, cut into 24 slices, toasted
2 tablespoons grated Romano cheese
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Cooking Instructions:
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1. Preheat the oven to 425 degrees Fahrenheit
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2. In a large bowl, combine the eggplant, bell peppers, zucchini, squash, onion, oil, thyme, oregano, and salt; toss to coat. Spread the vegetables in a large, shallow roasting pan. Roast, stirring occasionally, until the vegetables are tender and browned, about 45 minutes. Stir in the basil.
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3. Spoon the vegetable mixture onto the toasts. Sprinkle with cheese. Serve at once.
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Serving size: 2 crostini
Calories: 113
Fat: 3 g (1 g saturated fat)
Protein: 4 g
Carbs: 19 g
Fiber: 3 g
Cholesterol: 1 mg
Sodium: 329 mg
Calcium: 50 mg