Sunday, January 14, 2007

Veggie Bruschetta

1 medium zucchini
1 small yellow squash
2 cups broccoli
½ Vidalia onion, peeled
¾ cup light Italian dressing
1 loaf soft Italian bread, cut into thick slices
½ cup shredded mozzarella cheese.

Step 1:
Cut veggies into bite size pieces: place into a large zip lock bag.
Add the dressing; toss; refrigerate for up to two hours.

Step 2:
Heat oven 450 degrees. Place veggies with marinade into a baking dish in a single layer; bake for 10 min. turn over veggies; continue baking until browned (20min).

Step 3:
Place bread directly onto the middle oven rack; bake until toasted (5min)
Then transfer to a foil lined baking sheet; spray with non stick spray.

Step 4:
Top the bread with the cooked veggies; top with cheese and bake 5 min.

Calories: 210/per slice Servings: 12
8g Protein 11g Fat 20g Carbohydrate

Copyright 2007 Kelly Hammer.