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Roasted Vegetable Tartine
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Roasted Vegetable Tartine

So good, even the family meat-lover will come back for more!

20 min

4 servings

290 calories


Ingredients
  • 4 slices bread, your choice, cut from a round loaf

  • 2 cups Roasted Vegetables, prepared

  • 1 small eggplant, cut in half, then cut into 1/2" slices

  • 1 zucchini, cut in 1/4" slices

  • 2 bell peppers, cut in thick wedges

  • 1 red onion, cut in thick wedges

  • 6 mushrooms, quartered

  • 3 tbsp olive oil

  • 1 tbsp Vegetable Seasoning

  • Sea Salt, to taste

  • Black Pepper, to taste

  • 12 cup Caesar Dressing, prepared

  • 2 tbsp Caesar Dressing Mix

  • 2 tbsp light mayonnaise or Greek yogurt

  • 1 tbsp lemon juice

  • 14 cup olive oil

  • 14 cup milk, your choice

  • 2 crushed garlic cloves, optional

  • 14 cup grated partly-skimmed mozzarella cheese

Instructions
  • Preheat oven to 375° F (190° C).

  • Place bread on a crisper. Toast for 5 minutes, flipping halfway through.

  • Place warm vegetables on toast and drizzle with dressing. Top with mozzarella and heat in oven for about 2–5 minutes, or until cheese melts.

Nutritional Information

Per serving: Calories 290, Fat 19 g (Saturated 3.5 g, Trans 0 g), Cholesterol 10 mg, Sodium 280 mg, Carbohydrate 20 g (Fiber 4 g, Sugars 5 g), Protein 10 g.

Tags
#Side Dishes#Vegetarian#Low-sodium#Sugar Conscious#Appetizers & Small Bites#Lunch#Dinner
Epicure Products Used
  • Vegetable Seasoning