Roasted Veggie Bruschetta Bites

Roasted Veggie Bruschetta Bites
Summary

This flavorful appetizer is a great way to work in more vegetables. You can try mixing up the veggies you use if you have others on hand. Try zucchini, tomatoes or even eggplant.

  • Prep time
    15 min
  • Servings
    11 Servings
  • Serving size
    2 crackers
Appetizers Quick & Easy Snacks Vegetarian Low Sodium Lower Carb Veggie Rich Italian
Nutrition Facts

Nutrition Facts

11 Servings

  • Serving Size
    2 crackers
  • Amount per serving Calories 45

  • Total Fat 2.5g
    • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 20mg
  • Total Carbohydrate 5g
    • Dietary Fiber 1g
    • Total Sugars 1g
  • Protein 1g
  • Potassium 105mg
Appetizers Quick & Easy Snacks Vegetarian Low Sodium Lower Carb Veggie Rich Italian
Ingredients

Ingredients

  • Cooking spray
    1
  • asparagus spears
    15
  • mushrooms (sliced)
    1 cups
  • red pepper (diced)
    1
  • garlic
    2 clove
  • olive oil
    1 1/2 tbsp
  • multi-grain crackers
    22
  • Parmesan cheese (freshly grated, (optional))
    2 tbsp
Directions

Directions

  1. Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.

  2. Place asparagus, mushrooms, and red pepper on baking sheet. Add garlic and olive oil and toss to coat. Bake for 15-18 minutes.

  3. Remove from oven. Cool vegetables slightly and chop finely. Scoop a spoonful of veggies onto a cracker. Repeat for remaining crackers.

  4. Place bruschetta bites on serving platter and sprinkle with Parmesan cheese, if desired.

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