Next Day Fall Vegetable Bruschetta
If you want to add more lacto ovo vegetarian recipes to your recipe box, Next Day Fall Vegetable Bruschetta might be a recipe you should try. For $1.16 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 323 calories, 8g of protein, and 13g of fat each. It works well as an affordable hor d'oeuvre. Several people really liked this Mediterranean dish. Head to the store and pick up kosher salt, basil, beet root, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes. 277 people found this recipe to be flavorful and satisfying. It is perfect for Autumn. It is brought to you by Foodnetwork. With a spoonacular score of 77%, this dish is solid. If you like this recipe, you might also like recipes such as Fall Bruschetta, Milla Grazie Postino – Tuna & Spinach Bruschetta for Fall Fest, and All Day Simple Slow-Cooker FALL OFF the BONE Ribs.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
12 slices baguette, 1/2 inch thick, toasted
1/4 cup torn fresh basil
2 tablespoons drained and chopped canned pickled chiles
1/4 cup crumbled feta cheese
1/2 cup golden raisins, chopped
Kosher salt and freshly cracked black pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
1 1/2 cups leftover roasted root vegetables, such as squash or Brussels sprouts, chopped
Equipment:
bowl
mixing bowl
Cooking instruction summary:
Watch how to make this recipe. Put the raisins in a bowl of hot water to soak and reconstitute for 30 minutes. Drain well. In a medium mixing bowl, combine the raisins, roasted vegetables, basil, feta, olive oil and chiles. Season with salt and pepper. Lay the toasted baguette slices on a platter and top with the vegetable mixture. Drizzle with more olive oil and serve.
Step by step:
1. Watch how to make this recipe.
2. Put the raisins in a bowl of hot water to soak and reconstitute for 30 minutes.
3. Drain well.
4. In a medium mixing bowl, combine the raisins, roasted vegetables, basil, feta, olive oil and chiles. Season with salt and pepper.
5. Lay the toasted baguette slices on a platter and top with the vegetable mixture.
6. Drizzle with more olive oil and serve.
Nutrition Information:
covered percent of daily need
