Grilled Bread with Roasted Vegetables and Parmesan

Ingredients

• 2 red bell peppers
• 1 large zucchini
• 1 eggplant
• Salt
• 4 Spring Onions
• olive oil (for brushing)
• pepper (ground)
• 1 tbsp dark balsamic vinegar
• 4 slices rye bread
• 2 sprigs basil (leaves)
• 60 g freshly grated Parmesan

Instructions

1. 1.

   Wash the vegetables. Halve the bell peppers and remove seeds and white membranes. Clean the zucchini and eggplant, then slice lengthwise into 0.5 cm thick rounds. Sprinkle salt over the eggplant slices and let them sit for 20 minutes. Wash and trim the spring onions, removing the dark green parts. Place the pepper halves skin side down on a hot, oiled grill and grill until the skins char and blister. Pat the eggplant slices dry and add them with zucchini and spring onions to the grill. Brush with oil and grill both sides for about 4 minutes. Remove the peppers from the grill, cover the skin side with a damp cold kitchen towel, let rest briefly, then peel off the skins. Slice the flesh into wide strips, mix with eggplant, zucchini, and spring onions, and season with salt, pepper, and balsamic vinegar. Place the bread slices on the hot grill and flip to toast golden brown. Arrange the vegetable mixture on the toasted bread, top with basil leaves and freshly grated parmesan shavings, and serve.