Open-Face Sandwich with Mozzarella, Charred Peppers, and Eggplant
Roasted Cauliflower with Paprika
February 2, 2015
Spanish Tortilla
February 2, 2015
Open-Face Sandwich with Mozzarella, Charred Peppers, and Eggplant
Grill the vegetables for these toasts until browned and tender, and then toss with balsamic vinegar so the flavors and textures mix and meld for this open-face sandwich with mozzarella, charred peppers, and eggplants. Leftover vegetables would be delicious with pasta.
Ingredients
Directions
Prepare the grill and the vegetables: Heat a gas grill to medium high or build a medium charcoal fire. Set the eggplant and peppers on a large rimmed baking sheet, sprinkle generously with salt and pepper – about 1 tsp. salt and ½ tsp. pepper – and then drizzle with 2 Tbs. olive oil and toss well. Brush the bread with 2 Tbs. oil and sprinkle lightly with salt, about ½ tsp.
Grill the vegetables and bread: Set the vegetables on the grill and cook, undisturbed, until they brown and easily release when you lift their edges, 2 to 3 minutes. Flip and continue cooking until browned and tender, about 5 minutes total for the eggplant and 8 to 10 minutes for the peppers. Transfer to a large cutting board. As you pull some of the vegetables off the grill, add the bread slices. Cook until browned with good grill marks on both sides, about 4 minutes total.
Assemble and serve: Heat the broiler to high. Gently rub both sides of the toasts with the garlic and set on a large baking sheet. Coarsely dice the vegetables and toss with the remaining 2 Tbs. oil, the vinegar and the oregano. Top the bread with the vegetables and sprinkle lightly with salt. Add a slice of cheese and broil until the cheese melts. Drizzle with olive oil.
Shop this recipe
Ingredients
Directions
Prepare the grill and the vegetables: Heat a gas grill to medium high or build a medium charcoal fire. Set the eggplant and peppers on a large rimmed baking sheet, sprinkle generously with salt and pepper – about 1 tsp. salt and ½ tsp. pepper – and then drizzle with 2 Tbs. olive oil and toss well. Brush the bread with 2 Tbs. oil and sprinkle lightly with salt, about ½ tsp.
Grill the vegetables and bread: Set the vegetables on the grill and cook, undisturbed, until they brown and easily release when you lift their edges, 2 to 3 minutes. Flip and continue cooking until browned and tender, about 5 minutes total for the eggplant and 8 to 10 minutes for the peppers. Transfer to a large cutting board. As you pull some of the vegetables off the grill, add the bread slices. Cook until browned with good grill marks on both sides, about 4 minutes total.
Assemble and serve: Heat the broiler to high. Gently rub both sides of the toasts with the garlic and set on a large baking sheet. Coarsely dice the vegetables and toss with the remaining 2 Tbs. oil, the vinegar and the oregano. Top the bread with the vegetables and sprinkle lightly with salt. Add a slice of cheese and broil until the cheese melts. Drizzle with olive oil.