Roasted Vegetable Bruschetta with Mozzarella

• 1 carrot, finely chopped
• 1 red pepper, chopped
• 1 cup grape tomatoes
• 1/2 cup chopped onions
• 3 cloves garlic, minced
• 2 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 1 baguette (350 g), cut into 24 slices
• 1/2 cup Classico di Napoli Tomato & Basil Pasta Sauce, warmed
• 2 Tbsp. chopped fresh basil
• 1-1/3 cups Cracker Barrel Shredded Mozzarella Cheese

1. Heat oven to 400 degrees F.
2. Combine vegetables, garlic and dressing; spread onto parchment-covered rimmed baking sheet.
3. Bake 30 min.
4. or until carrots and peppers are tender, stirring after 15 min.
5. Remove from oven.
6. Heat broiler.
7. Place bread in single layer on parchment-covered baking sheet.
8. Broil, 6 inches from heat, 5 to 7 min.
9. or until lightly toasted, turning once.
10. Place roasted vegetables in medium bowl.
11. Add pasta sauce and basil; mix lightly.
12. Spoon onto toast slices, adding about 1 Tbsp.
13. to each.
14. Sprinkle with cheese.
15. Broil 1 to 2 min.
16. or until cheese is melted.

carrot, red pepper, grape tomatoes, onions, garlic, italian dressing, baguette, pasta sauce, fresh basil, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/roasted-vegetable-bruschetta-mozzarella-185758.aspx (may not work)