At the high point of summer when the garden bounty is filling the kitchen with a variety of healthy vegetables, it is always a joy to find a new use for the harvest. Here is a recipe that includes not only tomatoes, eggplant, and bell pepper, but also onion and garlic from the garden. Being totally vegetarian, this dish is low in fats and full of healthy nutrients such as antioxidants and vitamins. Other vegetables such as zucchini, summer squash, or green onions can also be used if desired.
Crostini is an Italian dish that consist of a small piece of some type of bread that's topped with a tasty topping of some sort. In this vegetable recipe the topping is a delicious mixture of Eggplant, Bell Peppers, and Tomatoes. The bread for this recipe is nothing fancy, just your favorite small bagel sliced in half and toasted. This recipe makes around 2 cups of topping.
1 small Eggplant - peeled and cut into large chunks
1 small Red Bell Pepper - seeded and cut into large pieces
1/2 of a small Onion - sliced
1 large Tomato quartered or 1/2 pint of cherry tomatoes, cut in half
3 Tablespoon of Olive oil
Salt and Pepper to taste
1 large clove of Garlic
1 Teaspoon of Red Wine Vinegar
1/4 Teaspoon Ground Cumin
1 small Bagel cut in half and toasted
Preheat the oven to 400 degrees
Wash and prepare the vegetables. Wrap the garlic loosely in a piece of tin foil.
Place all the vegetables and the wrapped garlic in a shallow baking pan.
Drizzle the olive oil over the ingredients in the pan and season with salt and pepper to taste.
Roast for 20 minutes, stirring everything a few times while they are cooking so they cook evenly.
Allow the vegetables to cool, then remove them from the pan and coarsely chopped. Unwrap the garlic, peel and chop it finely as well.
Place the vegetables, garlic, vinegar and cumin in a skillet and heat to a medium heat. Season with more salt and pepper if needed and cook 4 minutes or so, until nearly free from liquids.
Spoon the warm vegetables over the toasted bread and serve.