Crostini With Roasted Vegetables and Pine Nuts

Yield: 36 servings (serving size: 1 appetizer)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 56
  • Calories from fat: 19%
  • Fat: 1.2g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.9g
  • Carbohydrate: 9.9g
  • Fiber: 0.6g
  • Cholesterol: 1mg
  • Iron: 0.6mg
  • Sodium: 121mg
  • Calcium: 13mg

Ingredients

  • 1 large eggplant (about 1 1/4 pounds)
  • 1 large green bell pepper (about 1/2 pound)
  • 1 large red bell pepper (about 1/2 pound)
  • 1 large yellow bell pepper (about 1/2 pound)
  • 1/4 cup pine nuts, toasted
  • 1 teaspoon olive oil
  • 1/4 teaspoon ground red pepper
  • 1 large garlic clove, minced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon capers
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 36 (3/4-inch) slices French bread (about 1 pound), toasted

Preparation

  1. Preheat oven to 500°.
  2. Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 500° for 20 minutes or until tender. Cut eggplant in half lengthwise. Place in a colander; let stand 15 minutes. Peel eggplant. Cut into 1/2-inch cubes; place in a medium bowl.
  3. Cut bell peppers in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into 1/2-inch pieces. Add bell peppers and pine nuts to eggplant in bowl; toss well.
  4. Heat oil in a nonstick skillet over medium-high heat. Add red pepper and garlic, and sauté 30 seconds. Add vinegar, capers, sugar, and salt. Bring to a boil; cook 30 seconds. Pour over eggplant mixture; toss. Marinate at room temperature for 2 hours.
  5. Spoon 1 tablespoon eggplant mixture onto each bread slice. Serve immediately.
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