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.
3 servings
Preparation
- 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.
About 25 minutes
Dining and Cooking