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Vegetarian Bruschetta with tomatoes, eggplant, bell yellow pepper and olive oil on blue plate close up, on a black background
Olivia

Vegetarian Bruschetta with Tomatoes, Eggplant, and Yellow Bell Pepper

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Vegetarian bruschetta with tomatoes, eggplant, and yellow bell pepper. A simple plant-forward appetizer with Mediterranean flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Side Dish, Snack
Cuisine: Italian
Calories: 269
Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients
  

  • 1 baguette or rustic bread sliced
  • 1 small eggplant diced
  • 1 yellow bell pepper diced
  • 1 cup tomatoes diced
  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Baking Sheet
Baking Sheet
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05/27/2026 03:01 pm GMT
Baking Sheet

Cooking Instructions
 

  1. Preheat oven to 400°F (200°C).
  2. Arrange bread slices on a baking sheet.
  3. Brush lightly with olive oil and toast until crisp.
  4. Heat olive oil in a pan over medium heat.
  5. Add eggplant and cook until softened.
  6. Add yellow bell pepper and garlic.
  7. Cook for 3-4 minutes.
  8. Stir in diced tomatoes and season with salt and black pepper.
  9. Spoon the vegetable mixture over toasted bread.
  10. Garnish with fresh parsley and serve.

Nutrition

Calories: 269kcalCarbohydrates: 41gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 392mgPotassium: 505mgFiber: 6gSugar: 8gVitamin A: 565IUVitamin C: 65mgCalcium: 87mgIron: 3mg

Notes

• Dice vegetables small for easier topping
• Toast bread just before serving for best texture
• Add basil for extra freshness if desired

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