Sardine & Roasted Vegetable Bruschetta (Soy-Free)

Ingredients

• 4 oz Sardines
• 1 small Eggplant
• 1 medium Bell pepper (yellow or orange)
• 0.5 medium Red onion
• 2 cloves Garlic
• 3 tablespoons Olive oil
• 0.5 teaspoon Dried oregano
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 loaf Baguette

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Cut the 1 small eggplant into 1-inch cubes. Cut the 1 medium bell pepper (yellow or orange) into 1-inch pieces. Cut the 0.5 medium red onion into 1-inch wedges. Peel and mince the 2 cloves garlic.
3. 3In a medium bowl, combine the cubed eggplant, bell pepper pieces, red onion wedges, minced garlic, 3 tablespoons olive oil, 0.5 teaspoon dried oregano, 0.25 teaspoon salt, and 0.25 teaspoon black pepper. Toss everything together until the vegetables are evenly coated.
4. 4Spread the coated vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20 minutes, or until the vegetables are tender and have slightly caramelized edges.
5. 5While the vegetables are roasting, arrange slices from the 1 loaf baguette on another baking sheet. Place this baking sheet in the oven during the last 5-7 minutes of the vegetable roasting time. Toast the baguette slices until they are lightly golden brown.
6. 6To assemble, place a portion of the roasted vegetables onto each toasted baguette slice. Top the vegetables with some of the 4 oz sardines.
7. 7Serve the Sardine & Roasted Vegetable Bruschetta immediately.

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