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Roasted Vegetable Bruschetta

Serves: 1 quart


  • 2 oz. prepared Demi Glace Sauce Mix
  • 9 oz. Plum Tomatoes
  • 1 Tbsp. chopped shallots
  • 5 oz. Eggplant
  • 7 oz. Yellow Squash
  • 5 oz. Zucchini
  • 3 oz. Red Bell Pepper
  • 1 Tbsp. chopped garlic
  • 1 oz. Olive oil
  • 1½ Tbsp. No Added MSG Harvest Vegetable Base
  • 1 Tbsp. White Balsamic Vinegar


  1. 1 Wash all the vegetables. Peel skin from eggplant and cut into small dice.
  2. 2 Trim ends of yellow squash & zucchini and cut into a small dice.
  3. 3 Cut red bell pepper in half & remove stem, seeds & ribs. Cut into a small dice.
  4. 4 In a nonstick sauté pan, heat olive oil and add Garlic in Oil & Chopped Shallots in Oil. Sauté until golden brown.
  5. 5 Add to diced eggplant, yellow squash, zucchini & red bell pepper. Mix together, spread evenly on a parchment lined sheet pan & roast in a 375° oven for 10-15 minutes.
  6. 6 Vegetables should be tender & eggplant cooked through. Cool mixture.
  7. 7 Remove core from plum tomatoes and cut into a small dice. Add plum tomatoes, prepared Demi Glace Sauce Mix, dry No Added MSG Harvest Vegetable Base and white balsamic vinegar. Blend mixture together and check seasoning.
  8. 8 Roasted Vegetable Bruschetta is best if made a day in advance. To complete assembly place a small amount of the Roasted Vegetable Bruschetta mix on a flavored Crostini & serve.
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