You may also like
Categories:
olive oil balsamic vinegar clove garlic eggplant red pepper zucchini focaccia red onion freshly ground black pepper coarsley arugula tomato
Viewed: 56 - Published at: 5 years agoIngredients
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1 large clove garlic
- 1 pound eggplant
- 8 ounces whole red pepper
- 12 ounces zucchini
- 1 10-inch plain focaccia
- 1 small red onion to yield 1/3 cup finely chopped
- Freshly ground black pepper to taste
- 2 ounces Parmigiano Reggiano to yield 1/2 cup plus 2 tablespoons coarsley grated
- 1/2 bunch arugula
- 1 ripe medium tomato
Method
- Preheat broiler and cover broiler pan with aluminum foil.
- Whisk oil and vinegar.
- Crush garlic and add.
- Wash eggplant and cut into rounds 1/4 inch thick.
- Wash pepper, then trim, seed and cut into strips 1/2 inch wide.
- Wash and trim zucchini, and slice 1/4 inch thick.
- Mix ingredients in oil and vinegar mixture.
- Arrange vegetables on broiler pan and broil close to the heat until browned.
- Turn and brown on other side.
- Meanwhile, finely chop red onion, grate cheese, wash and dry arugula, and wash and cut tomato into small chunks.
- If focaccia is very thick, slice off some of the bread horizontally.
- When vegetables are done, season with pepper and arrange on top of focaccia.
- Sprinkle with onion, then with cheese; put under the broiler for two minutes or so to melt cheese.
- Remove and tuck arugula into vegetables, and sprinkle with tomato.
