Last week, with a refrigerator full of farmer's market vegetables and a bit of an itch for ratatouille, I decided to experiment. The result was Summer Vegetable Bruschetta (recipe below!) that were turned into sandwiches (pictured) with the help of some andouille sausage and a hot grill. If you'd like to make these delicious sandwiches, just add about 3 pieces of andouille sausage, cooked and sliced lengthwise, to the recipe below. Instead of serving open faced for bruschetta, form the Ciabatta back into sandwiches and slice each large Ciabatta into 3's (the recipe below makes 12 appetizer portions, but would make about 6 sandwiches with the sausage).
Summer Vegetable Bruschetta
2 Tbs olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
2 medium zucchinis, diced
1 Japanese eggplant, diced
1 Tbs dried basil
2 tsp dried oregano
½ tsp salt
½ tsp freshly ground black pepper
½ tsp crushed red pepper flakes
1 8 oz can diced tomatoes with juice, or 1-2 medium tomatoes diced
¼ cup balsamic vinegar
2 large Ciabatta rolls
¼ cup freshly grated parmesan cheese
- For topping: In large skillet, heat olive oil over medium heat. Add onion and sauté until translucent. Add garlic, bell pepper and sauté until soft, about 5 minutes. Add zucchini, eggplant and spices to pan, stir and cover. Remove cover as needed to stir frequently. Cook about 7 minutes, until vegetables browning and softened. Add tomatoes and vinegar. Continue cooking covered another 10 minutes, stirring as needed. Add additional spices to taste. Cook last 2-3 minutes uncovered, allowing juices to evaporate. Cool to room temperature. Topping can be made up to 1 day ahead of time. Store in refrigerator. Bring to room temperature before spreading and heating.
- Slice Ciabatta lengthwise. Drizzle lightly with olive oil. Toast in oven or on grill. Spread toasted bread with bruschetta topping. Sprinkle cheese. Heat about 2 more minutes in oven or on grill to warm topping and melt cheese.