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Roasted Vegetable Bruschetta
appetizer

Roasted Vegetable Bruschetta

Entertaining this weekend? Make it look easy with this simple but flavorful recipe for Roasted Vegetable Bruschetta. Coat assorted vegetables in a marinade of oil and McCormick® Chicken Bruschetta Seasoning Mix – an Italian-inspired blend of sea salt, garlic, basil and oregano. Roast until tender and serve over toasted, sliced French bread. 

  • 10m

    prep time

  • 30m

    Cook Time

  • 8

    Ingredients

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Ingredients

8

Servings

  • 1 package McCormick® Chicken Bruschetta Seasoning Mix
  • 1/3 cup olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cups plum tomatoes, quartered
  • 1 cup bell pepper, cut into 1/2-inch chunks
  • 1 cup eggplant, cut into 1/2-inch chunks
  • 1 cup yellow squash, cut into 1/2-inch chunks
  • 1 cup zucchini, cut into 1/2-inch chunks

Instructions

  • Preheat oven to 425°F. Mix Seasoning Mix, oil and vinegar in large bowl. Add vegetables; toss to coat. Place in single layer on large foil-lined baking pan sprayed with no stick cooking spray.

  • Roast 30 to 40 minutes or until tender. Serve on toasted sliced French bread, if desired.

Nutrition information (per Serving)

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