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Grilled Caponata Bruschetta

Total Time

Prep: 35 min. Grill: 10 min.


2-1/2 dozen

An amazing combination of vegetables goes into this flavorful veggie medley. And at less than 65 calories each, you don't have to stop at just one! Sonya Miller - Austin, Texas


  • 1 medium eggplant
  • 1 celery rib
  • 1 small zucchini
  • 1 small sweet yellow pepper
  • 1 small sweet red pepper
  • 1 small onion
  • 1 medium tomato
  • 5 garlic cloves, peeled
  • 1/2 cup olive oil, divided
  • 30 slices French bread (1/4 inch thick)
  • 1/4 cup golden raisins
  • 1/4 cup tomato sauce
  • 3 tablespoons chopped pitted green olives
  • 1 tablespoon minced fresh basil
  • 1-1/2 teaspoons minced fresh oregano


  1. Cut the eggplant, celery and zucchini into 3/4-in. slices; place in a large bowl. Cut the peppers, onion and tomato into wedges; add to bowl. Add garlic and 1/4 cup oil; toss to coat.
  2. Transfer vegetables to a grilling grid coated with cooking spray. Grill, covered, over medium heat for 8-10 minutes or until tender, turning occasionally.
  3. Brush bread slices with remaining oil; grill for 1-2 minutes on each side or until toasted. Chop vegetables into 1/4-in. pieces; transfer to a large bowl. Stir in the raisins, tomato sauce, olives, basil and oregano. Spoon 1 tablespoon mixture over each slice of toast.
Editor's Note: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

Nutrition Facts

1 piece: 63 calories, 4g fat (1g saturated fat), 0 cholesterol, 65mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

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