Ingredients

1 oz. Olive oil
1 Tbsp. Garlic in Oil
3 oz. Red Bell Pepper
5 oz. Zucchini
7 oz. Yellow Squash
5 oz. Eggplant
1 Tbsp. Chopped Shallots in Oil
9 oz. Plum Tomatoes
2 oz. prepared Demi Glace Sauce
1½ Tbsp. Harvest Vegetable Base
1 Tbsp. White Balsamic Vinegar

Instructions

Printer-Friendly PDF(yields 1 quart)

Wash all the vegetables. Peel skin from eggplant and cut into small dice. Trim ends of yellow squash & zucchini and cut into a small dice. Cut red bell pepper in half & remove stem, seeds & ribs. Cut into a small dice. In a nonstick sauté pan, heat olive oil and add Garlic in Oil & Chopped Shallots in Oil. Sauté until golden brown. Add to diced eggplant, yellow squash, zucchini & red bell pepper. Mix together, spread evenly on a parchment lined sheet pan & roast in a 375° oven for 10-15 minutes. Vegetables should be tender & eggplant cooked through. Cool mixture. Remove core from plum tomatoes and cut into a small dice. Add plum tomatoes, prepared Demi Glace Sauce Mix, dry No Added MSG Harvest Vegetable Base and white balsamic vinegar. Blend mixture together and check seasoning. Roasted Vegetable Bruschetta is best if made a day in advance. To complete assembly place a small amount of the Roasted Vegetable Bruschetta mix on a flavored Crostini & serve.