Roasted Vegetable Bruschetta
Oven-roasted eggplant, squash, and peppers seasoned with RC Harvest Vegetable Base and RC Demi Glace, served on crisp crostini.
Yield / Servings
1 Quart
Category
Appetizers
Ingredients
11 Components
Eggplant Peeled & small dice
5 oz.
Yellow Squash Trimmed & small dice
7 oz.
Zucchini Trimmed & small dice
5 oz.
Red Bell Pepper Deseeded & small dice
3 oz.
Olive Oil
1 oz.
Minced Fresh Garlic
1 Tbsp.
Minced Fresh Shallots
1 Tbsp.
Plum Tomatoes Cored & small dice
9 oz.
RC Demi Glace Mix
Prepared
2 oz.
RC Harvest Vegetable Base
Dry
1½ Tbsp.
White Balsamic Vinegar
1 Tbsp.
Preparation Steps
1
Prep & Dice Vegetables
Wash all vegetables. Peel eggplant and small dice. Trim ends of yellow squash and zucchini and small dice. Remove stem, seeds, and ribs from red bell pepper and small dice.
2
Sauté Aromatics & Roast
Heat olive oil in a nonstick sauté pan; add garlic and shallots and sauté until golden brown. Mix with diced eggplant, squash, zucchini, and pepper. Spread evenly on a parchment-lined sheet pan and roast at 375°F for 10-15 minutes until vegetables are tender.
3
Combine & Season
Cool roasted vegetables. Add diced plum tomatoes, prepared RC Demi Glace Mix, dry RC Harvest Vegetable Base, and white balsamic vinegar. Blend thoroughly and adjust seasoning.
4
Chill & Serve
For best flavor depth, prepare 1 day in advance and refrigerate. To serve, spoon a generous portion onto flavored crostini slices.
Chef's Tip
Incorporating RC Harvest Vegetable Base directly into the fresh diced tomatoes elevates natural sweetness and adds rich garden-fresh savory notes without adding extra salt or liquid.