Roasted Veggie Bruschetta
1 baguette or other loaf of crusty bread
1 green pepper
1 colored bell pepper
1 small eggplant
½ lb tomatoes
1/2 bunch of basil
2 tbl olive oil
1 tbl balsamic vinegar
Goat feta cheese to garnish
Salt and pepper to taste
Turn on the broiler of your oven and set a rack to the top rung. Slice the baguette at an angle and lay the slices out on a sheet pan. Broil the top of the slices until brown and crisp, then flip and do the other side, 1-2 minutes per side. Remove toast from oven and set aside. Set the oven to bake at 425F and put the rack on the middle rung.
Chop the bell peppers and onion and place on half the sheet pan. Slice the eggplant into quarter inch rounds and place on the other half of the sheet pan. Coat the veggies thoroughly with the olive oil, salt and pepper. Set in the oven and bake until the veggies soften and take on golden edges, about 15 minutes. When done, chop the eggplant into pieces the same size as the peppers and onions.
Chop the tomatoes and add to a bowl. Add in the roasted veggies and mix together. Drizzle in the balsamic vinegar and toss to coat. Taste the mixture for salt and pepper seasoning. Chop up the feta cheese into ¼ inch squares. Take the basil leaves, roll them up into a tube, and then thinly slice them into ribbons.
On a serving platter, lay out the toast. Top with the tomato mixture and garnish with the cheese and basil. Serve and enjoy!