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Roasted Pepper-Zucchini Bruschetta
Recipes
Roasted Pepper-Zucchini Bruschetta
6 servings
10 minutes total

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

    1. 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.
    2. 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%