Layers of farmers' market favorites—eggplant, zucchini and tomatoes—make for a super-flavorful bruschetta.
What You Need
Original recipe yields 20 servings
1 French bread baguette (1 lb.), cut into 20 slices
1 clove garlic, halved
1 each red and yellow tomato, thinly sliced
1 eggplant (1 lb.), thinly sliced
1 zucchini, thinly sliced
6 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
3 Tbsp. KRAFT Real Mayo Mayonnaise
1/2 cup loosely packed fresh basil leaves
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Let's Make It
Place bread slices in single layer on baking sheet. Broil, 4 inches from heat, 2 min. on each side or until golden brown on both sides. Rub toast slices with cut sides of garlic.
Heat oven to 425ºF. Place tomatoes in single layer on foil-covered baking sheet sprayed with cooking spray.
Spread eggplant and zucchini onto separate foil-covered rimmed baking sheet sprayed with cooking spray. Whisk dressing and mayo until blended; brush onto eggplant and zucchini slices.
Bake eggplant and zucchini 15 min. or until tender, adding tomatoes to oven for the last 10 min.
Top toast slices with vegetables; sprinkle with basil.
How to Wash Fresh Herbs
Always wash fresh herbs before use. Rinse small bunches under cold running water and blot dry. When you need to clean a large amount of herbs, fill a large bowl or clean sink with cold water and swish the herbs around to remove any dirt. Remove the herbs from the water and dry in a salad spinner or gently blot dry.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.