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Ingredients
US|METRIC
11 SERVINGS
- 2 lb. eggplant
- 2 lb. zucchini
- 1 1/2 lb. tomatoes (vine ripe garden, or the best ripe tomatoes you can find)
- 1 1/2 lb. plum tomatoes
- 3 Tbsp. kosher salt
- 1 cup extra-virgin olive oil (good quality, divided)
- 1 red onion (large, ¾ pound)
- 4 large garlic cloves (2 tablespoons minced)
- 2 lb. mixed bell peppers (red, orange and yellow about one each, diced into one-inch pieces)
- 1 Tbsp. fresh thyme (about four sprigs removed from stems)
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 lemon
- 2 Tbsp. tomato paste
- 1 Tbsp. balsamic vinegar (good quality)
- 20 basil leaves (large)
- 1 loaf Italian bread (or French baguette, sliced)
- 1 large garlic clove (to rub on the grilled or toasted bread)
- grated Parmesan cheese (to sprinkle over each Bruschetta)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium2420mg101% |
| Potassium940mg27% |
| Protein7g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber8g32% |
| Sugars11g |
| Vitamin A35% |
| Vitamin C170% |
| Calcium10% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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