| Cuisine: Italian | Type: Spread | Serves: 12 |
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Source:
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Keith Brunell |
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Attributes:
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Comments:
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Could probably add a zucchini, sliced, grilled and chopped to this. |
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Serving Suggestions:
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Serve on Bruschetta, with chopped basil & Parmesan cheese |
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Ingredients:
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1 eggplan, peeled, sliced & grilled 4 oz olive oil 12 Kalamata olives, pitted & chopped 1 medium red onion, sliced & grilled 3 tbs. basil chiffonade 1 roasted red pepper, diced 1 tbs. capers Freshly ground black pepper 1/4 cup Parmesan cheese, shaved |
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Instructions:
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Rub eggplan slices with olive oil and grill for 4-5 minutes until lightly charred but cooked. Cool and dice into 1/4" dice. Rub red onion slices with olive oil and grill for 4-5 minutes. Cool and cust into 1/4" dice. Roast and clean red pepper. Dice. In a bowl, add 1 oz of olive oil, diced peppers, diced eggplant, diced onions, capers, olives, and freshly ground black pepper. Combine gently. Put on top of bruschetta and garnish with basil and Parmesan. |
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Related recipes:
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None |
2001-03-10