ROASTED VEGETABLE BRUSCHETTA

Roasted Vegetable Bruschetta image

Boost your bruschetta game! Add eggplant and shallots to the usual garlic and tomatoes and top it with tangy crumbled feta.

Provided by My Food and Family

Time 40m

Yield 16 servings

Number Of Ingredients 8

Ingredients

3 cloves garlic, divided
1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing
2 Tbsp. KRAFT Real Mayo
1 eggplant (1 lb.), cut into 1-inch cubes
2 tomatoes, seeded, cut into wedges
1 shallot, sliced
16 Italian bread slices (1/2 inch thick)
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

Steps:

Heat oven to 425ºF.
Cover 2 rimmed baking sheets with foil; spray with cooking spray. Mince 2 garlic cloves; mix with dressing and mayo in large bowl until blended. Add vegetables; toss to coat. Spread onto 1 prepared baking sheet. Place bread slices on remaining baking sheet.
Bake vegetables 25 min. or until tender, stirring after 10 min. and adding bread to oven for the last 8 min., turning over after 5 min.
Rub toast slices with remaining garlic clove. Top with vegetable mixture and cheese.

Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g