Roasted Vegetable Bruschetta Recipe

This light and lovely bruschetta recipe highlights Louisiana's beautiful produce.

Roasted Vegetable Bruschetta recipe, bourbon house New orleans

Enjoy this light and simple Roasted Vegetable Bruschetta recipe from the Bourbon House in New Orleans.

Dickie Brennan’s SteakhouseBourbon House and Palace Café are three must-eats in New Orleans’ culinary scene. You can get in the kitchen, so to speak, with the chefs of these esteemed establishments through their Chef’s Lagniappe blog, where you’ll find food tips, anecdotes and recipes, like this one from Chef J. Zink at Bourbon House.

Ingredients:

  • 1 large baguette

  • pound purple top baby turnips, peeled and diced

  • 1 pound Easter radish, diced

  • 1 pound mini Zephyr squash, sliced

  • 1 pound sweet potato, diced

  • 1 pound petite purple Japanese eggplant, diced

  • 1/4 cup fresh oregano, chopped

  • 1/4 cup fresh thyme, chopped

  • 1 cup extra virgin olive oil

  • 1/2 cup cane vinegar

  • Salt, pepper and Creole seasoning to taste

Method of preparation: 

Individually toss each vegetable in fresh herbs, salt, pepper, Creole seasoning, olive oil and vinegar. 

Spread them out on sheet trays and roast in the oven at 425 degrees until slightly tender (about 8 to 10 minutes). Let cool. 

Combine all the vegetables in a large bowl and hold at room temperature. 

Cut the baguette at a 45-degree angle, creating ½-inch-wide slices. Lay the pieces out on sheet trays. Drizzle with olive oil, season with Creole seasoning and toast in the oven at 425 degrees until lightly browned (about 8 to 10 minutes). Let cool. 

Place 1 to 2 ounces of bruschetta mix on top of each piece of toasted bread. 

Drizzle with a little of the liquid in the bottom of the vegetable bowl over the bruschetta. Garnish with micro radish greens and serve.

Explore more recipes like this with Louisiana’s Culinary Trails. For more information, recipes and tips for your next trip to Louisiana, sign up to receive our eNewsletter