Focaccia With Vegetables And Parmigiano Reggiano
- Total Time
- About 25 minutes
- Rating
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Ingredients
- 1tablespoon olive oil
- 2tablespoons balsamic vinegar
- 1large clove garlic
- 1pound eggplant
- 8ounces whole red pepper
- 12ounces zucchini
- 110-inch plain focaccia
- 1small red onion to yield ⅓ cup finely chopped
- Freshly ground black pepper to taste
- 2ounces Parmigiano Reggiano to yield ½ cup plus 2 tablespoons coarsley grated
- ½bunch arugula
- 1ripe medium tomato
Nutritional analysis per serving (3 servings)
532 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 69 grams carbohydrates; 11 grams dietary fiber; 18 grams sugars; 23 grams protein; 928 milligrams sodium
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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