Focaccia With Vegetables And Parmigiano Reggiano
Published June 3, 1997
- Total Time
- About 25 minutes
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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 ⅓ cup finely chopped
Freshly ground black pepper to taste
2 ounces Parmigiano Reggiano to yield ½ cup plus 2 tablespoons coarsley grated
½ bunch arugula
1 ripe medium tomato
Nutritional analysis per serving (3 servings)
36 grams carbs; 13 milligrams cholesterol; 302 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 13 grams fat; 10 grams fiber; 412 milligrams sodium; 15 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat broiler and cover broiler pan with aluminum foil.
- Step 2
Whisk oil and vinegar. Crush garlic and add.
- Step 3
Wash eggplant and cut into rounds ¼ inch thick. Wash pepper, then trim, seed and cut into strips ½ inch wide. Wash and trim zucchini, and slice ¼ inch thick. Mix ingredients in oil and vinegar mixture.
- Step 4
Arrange vegetables on broiler pan and broil close to the heat until browned. Turn and brown on other side.
- Step 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.
- Step 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.
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