Roasted Veggies on Baquette Slices

Roasted Vegetables on a Baguette

I opened the freezer and spotted a package of baquette slices ready to strut their stuff. They were like a wardrobe piece in your closet that cries out, “Use me, use me, dress me up.” And, so I did. I tend to seek out the failing fruit, veggies and pantry items when making a dish. With my busy life, I unintentionally ignore food items until they are near death.

As usual, I was in starvation mode and wanted something quick & easy to keep my growling hunger under wraps and prevent me from launching into hunger attack mode.

Brush olive oil onto the baquette slices


  • French baguette, sliced into serving sizes
  • Olive oil
  • 1/2 Yellow or red bell pepper, diced
  • 1/2 cup diced onion
  • 1 clove garlic, finely diced
  • 1 1/2 cup fresh spinach leaves, roughly chop 1 cup and reserve the remaining leaves
  • Balsamic vinegar
  • Parmesan Reggiano or crumbled feta cheese
  • 3/4 cup diced tomato

How To

Place all the chopped/diced ingredients into a oven dish sprayed with non-stick cooking spray. Drizzle with 1 tablespoon olive oil.  Bake at 350 degrees until ingredients are cooked through (about 8-10 minutes). Remove from oven and set aside.

Brush baguette slices with olive oil and place on a cookie sheet sprayed with non-stick cooking spray. Evenly distribute the veggie mixture Saute the veggies on low heat until cooked through.onto the top of each bread slice. Sprinkle bread slices with your choice of cheese.

Bake in oven for 10 minutes at 350 degree F. While this bakes, arrange reserved spinach leaves on a serving platter and drizzle with balsamic vinegar.

Arrange the baguette slices on top of the spinach leaves. Ten servings.

One serving is in the neighborhood of 150 calories. I could make a meal with two baguette slices and the bed of spinach/balsamic leaves. 


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