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Eggplant and Squash Bruschetta

Slice eggplant and yellow/green squash in rounds or lengthwise. Cut a yellow onion into six wedges. Place eggplant, squash, and onion on a cookie sheet along with baby carrots  and a few cloves of garlic. Pour olive oil over the veggies and sprinkle with salt, pepper, and herbs of your choice. Roast in the the oven on the middle rack on broil for about 25mins. The veggies should be tender and brown, but not burnt. Take out of the oven and cool. On a cutting board, combine and chop the veggies and put in a bowl and add Piperade and basil (or any other herbs you would like). This is a great recipe for bruschetta, but it can also be used in wraps, vegetarian lasagna, or as a filling.

Beret Rouge PiperadeTM
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© Monet Bonson