
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
Serves 6
Ingredients
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
Directions
- 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.