Focaccia With Vegetables And Parmigiano Reggiano

Ingredients

• 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
• ½ bunch arugula
• 1 ripe medium tomato

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    364 calories; 16 grams fat; 5 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 9 grams dietary fiber; 16 grams sugars; 18 grams protein; 19 milligrams cholesterol; 645 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 servings

Preparation

1. Preheat broiler and cover broiler pan with aluminum foil.
2. Whisk oil and vinegar. Crush garlic and add.
3. 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.
4. Arrange vegetables on broiler pan and broil close to the heat until browned. Turn and brown on other side.
5. 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.
6. 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.

About 25 minutes