Recipes
Roasted Pepper-Zucchini Bruschetta
6 servings
10 minutes total
Shopping list
Ingredients
- 2 (12 oz) jars roasted red peppers
- 3 oz shallots
- 1 ½ tablespoons capers
- 2 tablespoons fresh basil
- ¼ cup golden raisins
- 3 tablespoons sherry (or red wine) vinegar
- 1 tablespoon olive oil
- 1 ½ lb sliced fresh zucchini squash
- Cooking spray
- ½ teaspoon salt-free garlic-herb seasoning
Steps
- Drain peppers. Chop shallots, capers, basil, and peppers; place in serving bowl and add raisins. Whisk vinegar and oil until blended, add to pepper mixture, and stir to combine.
- Coat zucchini with spray and sprinkle with seasoning. Arrange zucchini slices around outside of bowl for dipping. Serve.
Amount per ⅙ recipe serving: Calories 100, Total Fat 2.5g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 220mg, Total Carb 16g, Fiber 2g, Total Sugar 11g, (Incl. 0g Added Sugars), Protein 2g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 10%