Focaccia With Vegetables And Parmigiano Reggiano

Name: Focaccia With Vegetables And Parmigiano Reggiano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 tablespoons balsamic vinegar; 1 large clove garlic; 1 pound eggplant; 8 ounces whole red pepper; 12 ounces zucchini; 1 10-inch plain focaccia; 1 small red onion to yield 1/3 cup finely chopped; Freshly ground black pepper to taste; 2 ounces Parmigiano Reggiano to yield 1/2 cup plus 2 tablespoons coarsley grated; 1/2 bunch arugula; 1 ripe medium tomato

Servings: persons

1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 large clove garlic
1 pound eggplant
8 ounces whole red pepper
12 ounces zucchini
1 10-inch plain focaccia
1 small red onion to yield 1/3 cup finely chopped
Freshly ground black pepper to taste
2 ounces Parmigiano Reggiano to yield 1/2 cup plus 2 tablespoons coarsley grated
1/2 bunch arugula
1 ripe medium tomato

1
Preheat broiler and cover broiler pan with aluminum foil.
2
Whisk oil and vinegar.
3
Crush garlic and add.
4
Wash eggplant and cut into rounds 1/4 inch thick.
5
Wash pepper, then trim, seed and cut into strips 1/2 inch wide.
6
Wash and trim zucchini, and slice 1/4 inch thick.
7
Mix ingredients in oil and vinegar mixture.
8
Arrange vegetables on broiler pan and broil close to the heat until browned.
9
Turn and brown on other side.
10
Meanwhile, finely chop red onion, grate cheese, wash and dry arugula, and wash and cut tomato into small chunks.
11
If focaccia is very thick, slice off some of the bread horizontally.
12
When vegetables are done, season with pepper and arrange on top of focaccia.
13
Sprinkle with onion, then with cheese; put under the broiler for two minutes or so to melt cheese.
14
Remove and tuck arugula into vegetables, and sprinkle with tomato.

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 tablespoons balsamic vinegar, 1 large clove garlic, 1 pound eggplant, and more.

Yes, Focaccia With Vegetables And Parmigiano Reggiano falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!