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1
Preheat oven to 500F Place the eggplant, peppers, onion and zucchini in a shallow roasting pan.
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2
Drizzle over about 2 tablespoons of the olive oil and toss together.
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3
Roast in the hot oven for about 20 minutes, turning the vegetables over a couple of time throughout the roasting time.
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4
Remove the pan from the oven and let vegetables cool slightly.
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5
Reduce oven temperature to 350F to toast baguette.
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6
When cool enough to handle, skin the peppers, remove the seeds and core.
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7
Peel the eggplant, slice in half and, using a spoon, remove the seeds.
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8
Roughly cut the eggplant, peppers, onion and zucchini and transfer to a bowl.
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9
Add the remaining olive oil, lemon juice, parsley, thyme, salt and pepper and toss together.
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10
Let sit for a few minutes at room temperature to allow flavours to develop.
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11
Place the slices of bread on a baking sheet.
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12
Lightly toast in the oven for about 5 minutes in total, turning once.
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13
Remove from the oven and lightly brush with a bit of olive oil.
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14
Spoon a little of the vegetable mixture on each toast and serve.
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15
Serve with Spanish white made from Albarino grape.
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16
This wine has a fresh, crisp, appley flavour, very similar to the vinho verde of Portugal, where this grape is called alvarinho.
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17
New Celtic Cooking.
