Grilled Marinated Vegetables in Warm Focaccia Bread
2 teaspoons white wine vinegar
Prepare a marinade from the wine, vinegar and olive oil, and marinate the zucchini, eggplant, bell peppers and onions. for about 20 minutes.
3 tablespoons white wine
4 teaspoons olive oil
2/3 cup zucchini sliced
2/3 cup eggplant sliced
2/3 cup red bell pepper sliced
2/3 cup green bell pepper sliced
2/3 cup onions, sliced
1 clove garlic, crushed
3/4 cup tomatoes diced
5 kalamata olives
1 tablespoon capers
1 tablespoon basil chopped
3 tablespoons vanilla yoghurt. 3 mint leaves chopped.
4 teaspoons extra virgin olive oil.
1 medium piece focaccia bread
1/4 cup hummus
Wrap the focaccia in foil to warm in the oven, on the BBQ plate or in a heavy pan with lid.
Place the marinated vegies onto the grill plate or pan and cook until lightly coloured then add the tomato , garlic and basil.
When the vegetables are cooked but not overdone, add the kalamata olives and capers. Season with salt and cracked pepper.
Slice the warm focaccia in half and place base onto your serving plate. Spread with hummus.
Place a portion of the cooked vegetables onto the focaccia and top with adollop of minted yogurt.
Lay the remaining focaccia at an angle across the vegetables and garnish with a sprig of fresh basil. Drizzle plate with some extra virgin olive oil.
Eat at once.
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