SERVES:
4
INGREDIENTS:
four 3/4-inch thick slices of country bread (see hints)
approx. 3 - 4 Tbs olive oil (plus more as needed for sauteing vegetables)
eight 1/4 - 1/2 inch thick round slices of eggplant
eight 4-inch long 1/4 - 1/2 inch thick slices of zucchini
1 - 2 jarred roasted red peppers, drained and rough sliced
approx. 4 - 6 ounces goat cheese
fresh basil leaves as needed
approx. 1 - 2 cups jarred marinara sauce
PROCEDURE:
This comes together in stages starting by adding a good splash of olive oil to a large, heavy bottomed nonstick pan and sauteing four 3/4-inch thick slices of country bread until they're golden brown on both sides.
You'll probably need to add more oil to the pan as the bread absorbs it and then, once you're happy with the bread, take it out of the pan.
Add a little more oil and add the 1/4 - 1/2 inch thick slices of eggplant and cook those on both sides to cook through.
Then continue the process by adding thinly sliced strips of zucchini and cook those in olive oil to soften.
When you're happy with the zucchini, add some drained, sliced jarred roasted red peppers and add the eggplant back to the pan and turn the heat off.
At that point, heat up some marinara sauce and assemble individual plates by placing the toasted country bread on top of some of the marinara sauce, top that with goat cheese and then alternate the vegetables and more goat cheese with fresh basil leaves as you go.
HINTS:
Try grilling the olive oil brushed bread and vegetables outside on the grill instead. You'll use way less olive oil this way. You could also grill fresh Bell pepper instead of using jarred roasted red peppers.
Substitute a bit of basil pesto for the fresh basil leaves if you like.