Italian Vegetable Canapés

Ingredients

• 1 eggplant
• 1 red bell pepper
• 1 medium zucchini
• Olive oil (extra virgin)
• Salt
• Pepper (freshly ground)
• balsamic vinegar
• 1 large flatbread loaf
• 1 piece parmesan cheese
• 2 Garlic cloves
• Rocket (arugula)

Instructions

1. 1.

   Wash and dry the eggplant and zucchini, then slice them lengthwise into thin rounds. Wash the bell pepper, halve it, remove seeds, and cut into thin strips. Heat plenty of oil in a large pan and fry the vegetables in batches until golden brown on both sides. Drain on kitchen paper and blot excess oil. Season with salt and pepper. Wash and dry the arugula.

2. 2.

   Cut the flatbread loaf in half lengthwise and slice each half into rectangles about 15 × 10 cm. Toast the bread pieces under the grill in the oven until lightly browned. Peel the garlic cloves. Rub the bread with garlic, drizzle with olive oil, and sprinkle a little salt. Grate parmesan into shavings. Top all bread pieces with some arugula and the cooled vegetables. Drizzle each bite with about 2 tsp balsamic vinegar and garnish with parmesan shavings before serving. A robust red wine pairs well.