Roasted Vegetable Tartine

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
• ¹⁄₂ cup Caesar Dressing, prepared
• 2 tbsp Caesar Dressing Mix
• 2 tbsp light mayonnaise or Greek yogurt
• 1 tbsp lemon juice
• ¹⁄₄ cup olive oil
• ¹⁄₄ cup milk, your choice
• 2 crushed garlic cloves, optional
• ¹⁄₄ cup grated partly-skimmed mozzarella cheese

Preparation

1. Preheat oven to 375° F (190° C).
2. Place bread on a crisper. Toast for 5 minutes, flipping halfway through.
3. 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.