Friday, August 17, 2012

Summer Vegetable Bake

Even with eggplant this was amazing - not really one of our favorite veggies, but when I read this recipe I knew it could be awesome - and it was. Love how the bread soaked up all the juices but was still crispy and browned. I will make this again. Adapted from Food and Wine

Tomato Zuke Eggplant Crisp serves 4

1 small eggplant sliced 1/4 inch thick
couple small zucchini sliced 1/4 inch thick
1 teaspoon salt
1/4 cup olive oil
1 clove garlic minced
1 loaf of rustic white bread sliced and then torn into chunks
3 medium tomatoes sliced about 1/2 inch thick
fresh chopped basil

In a colander toss the eggplant and zucchini with the salt and let drain for about 30 min, then carefully squeeze out the rest of the liquid. Mix together the garlic and oil and pour a little in a roasting pan and spread out the bread into 1 layer. Drizzle with a little more oil and then arrange the veggies and tomatoes around like scalloped potatoes overlapping and adding the rest of the oil and s&p. Bake at 400  degrees for about 25 min or until crispy on the edges then top with basil and serve your warm crusty bread salad.

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