Roasted Vegetable Tartine
So good, even the family meat-lover will come back for more!
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
- Preheat oven to 375° F (190° C).
- Place bread on a crisper. Toast for 5 minutes, flipping halfway through.
- 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.
Epicure Products Used
Nutritional Information
Per serving: Calories 290, Fat 19 g (Saturated 3.5 g, 0 0 g), Cholesterol 10 mg, Sodium 280 mg, Carbohydrate 20 g (Fiber 4 g, Sugars 5 g), Protein 10 g.