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Summary

• Difficulty:
• Prep Time: 35 minutes
• Cook Time: 8 minutes
• Yield: Makes: 32 appetizers
• 48 people call this recipe a favorite
• Rating: (0 ratings)

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Ingredients

• 1 medium eggplant, peeled, cut into 1/2-inch pieces
• 2 medium zucchini, cut into 1/2-inch pieces
• 1 medium onion, diced
• 1 medium red bell pepper, diced
• 1/4 cup olive oil
• 3 Tbsp. fresh lemon juice or balsamic vinegar
• 3 cloves garlic, minced
• 2 tsp. dried basil
• 1 tsp. dried oregano leaves
• 1 tsp. salt
• 1 can (8 oz.) stewed tomatoes, undrained and chopped
• 32 slices (3-inch diameter) French or Italian bread, toasted
• 2 cups (8 oz.) Sargento® Fancy Shredded Mozzarella Cheese

Directions

1. Combine eggplant, zucchini, onion and bell pepper in large shallow roasting pan. In small bowl, combine oil, lemon juice, garlic, basil, oregano and salt; mix well. Drizzle over vegetables, tossing to coat.
2. Bake in preheated 450°F oven 25 minutes or until vegetables are tender, stirring after 10 minutes of roasting time. Stir in stewed tomatoes with liquid.
3. Top each toast slice with heaping 1 tablespoon vegetable mixture; sprinkle with 1 tablespoon cheese. Place on foil-lined baking sheet. Bake at 450°F 6 minutes or until cheese is melted. Serve warm or at room temperature.