Roasted Vegetable Tartine

20 min

4 servings

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.

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.