Don't have time to fuss around with a grill and wait for veggies to marinate? In a pan, wilt some spinach leaves with a clove of minced garlic and use this instead of the grilled veggies. Top with gorgonzola cheese while still hot and sprinkle with pine nuts.
Prep Time 30 minutes
plus 30 minutes marinating time
1 thin Asian eggplant, sliced diagonally
1 z, sliced diagonally
1 onion, sliced into rings
2 red peppers, quartered, seeds removed
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon oregano
salt and freshly cracked black pepper
2 individual-sized focaccia bread
1 Grill all the vegetables, about 2 minutes on each side. When soft, set aside to cool.
2 Once veggies have cooled, toss with the olive oil, red wine vinegar, oregano. Season with salt and pepper to taste. Marinate for at least 30 minutes.
3 Pile veggies on focaccia bread and shave Parmesan on top. Cover with other focaccia half.
Photography by Louie Aguinaldo | Recipe by Johanna de Larrazabal-Blanco of 80breakfasts.blogspot.com | Styling by Angelo Comsti
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