Roasted Vegetable Bruschetta

Roasted Vegetable Bruschetta Serves: 1 quart


  • 5 oz. Eggplant
  • 7 oz. Yellow Squash
  • 5 oz. Zucchini
  • 3 oz. Red Bell Pepper
  • 1 oz. Olive oil
  • 1 Tbsp. minced fresh garlic
  • 1 Tbsp. minced fresh shallots
  • 9 oz. Plum Tomatoes
  • 2 oz. prepared RC Demi Glace Mix
  • 1½ Tbsp. RC Harvest Vegetable Base
  • 1 Tbsp. white balsamic vinegar


  1. 1 Wash all the vegetables.
  2. 2 Peel skin from eggplant and cut into small dice.
  3. 3 Trim ends of yellow squash and zucchini and cut into a small dice.
  4. 4 Cut red bell pepper in half and remove stem, seeds and ribs.
  5. 5 Cut into a small dice. In a nonstick sauté pan, heat olive oil, add garlic and shallots.
  6. 6 Sauté until golden brown. Add to diced eggplant, yellow squash, zucchini and red bell pepper.
  7. 7 Mix together, spread evenly on a parchment lined sheet pan and roast in a 375° oven for 10-15 minutes.
  8. 8 Vegetables should be tender and eggplant cooked through.
  9. 9 Cool mixture. Remove core from plum tomatoes and cut into a small dice.
  10. 10 Add plum tomatoes, prepared RC Demi Glace Mix, dry RC Harvest Vegetable Base and white balsamic vinegar.
  11. 11 Blend mixture together and check seasoning.
  12. 12 Roasted Vegetable Bruschetta is best if made a day in advance.
  13. 13 To complete assembly place a small amount of the Roasted Vegetable Bruschetta mix on a flavored Crostini and serve.
Rated 5 stars from 3 reviews
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