Tuscany Bocadillo Recipe

Name: Tuscany Bocadillo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 onions thin julienne-cut; 1 eggplant sliced; 1/2 zucchini sliced lengthwise; 6 anchovies; soft goat cheese; oregano; basil; tomato paste; extra-virgin olive oil; salt; sugar; baguette; bread

Servings: persons

2 onions thin julienne-cut
1 eggplant sliced
1/2 zucchini sliced lengthwise
6 anchovies
soft goat cheese
oregano
basil
tomato paste
extra-virgin olive oil
salt
sugar
baguette
bread

1
Caramelize the onions in a saucepan with a few drops of water, oil, salt, and a teaspoon of sugar. Cover and simmer over low heat, stirring occasionally.
2
Slice and salt the eggplant on both sides, place on a rack. After 10 -15 minutes the eggplant will have lost the water that might make it bitter when cooked. Dry and cook on the grill with a little oil.
3
Grill the zucchini.
4
Spread the tomato paste and a drizzle of olive oil on the bread. Then, layer with the caramelized onions, one slice of eggplant, one slice of crumbled goat cheese, one slice of zucchini, and finally anchovies.
5
Sprinkle lightly with oregano and garnish with basil to taste.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 onions thin julienne-cut, 1 eggplant sliced, 1/2 zucchini sliced lengthwise, 6 anchovies, and more.

Yes, Tuscany Bocadillo 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.

Tuscany Bocadillo

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