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Roasted Eggplant & Zucchini Bruschetta with Basil and Feta

Flavorful roasted eggplant & zucchini bruschetta with fresh basil and creamy feta. This easy appetizer is loaded with delicious fall flavors and perfect for parties!
Course Appetizer, Healthy Snack, Snack, Vegetarian
Cuisine Appetizer
Keyword eggplant zucchini bruschetta
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Author Monique

Ingredients

  • 1 small or medium eggplant, diced
  • 1 zucchini, diced
  • 2 medium tomatoes, diced
  • 1/2 white onion, diced
  • 1 clove garlic, minced
  • 1/3 cup reduced fat feta
  • 2 tsp balsamic vinegar
  • 1/2 cup fresh basil, chopped
  • 2 tablespoons olive oil
  • 1 tsp salt
  • black pepper
  • 1 loaf of whole wheat french baguette

Instructions

  1. Preheat oven to 425 degrees. Place foil on cookie sheet.
  2. In a medium bowl mix eggplant, zucchini, tomatoes, onion, 2 tablespoons olive oil, balsamic vinegar, garlic, basil, salt and black pepper together.  Spread across cookie sheet so it's even, and roast for about 20 minutes.
  3. Prepare bread by cutting 12 1/2 inch slices, and spray each with non stick cooking spray.  You can either toast in toaster oven, or place in oven once eggplant is finished for about 10 minutes until golden brown.
  4. Once finished, spread eggplant mixture on toasts immediately and sprinkle feta on top.