Recipe Courtesy of Chef John Brandt-Lee
Ingredients:
- 2 Italian eggplant, sliced crosswise, ¼ inch think
- 3 green zucchini, sliced lengthwise, ¼ inch thick
- 3 squash, sliced lengthwise, ¼ inch thick
- 2 med red onions, sliced crosswise, ¼ inch think
- 3 Tbsp Extra virgin olive oil
- Salt & Pepper, to taste
- ½ cut of Six year Balsamic vinegar
- ¼ cup sugar
- 3 sprigs Fresh thyme
- 2 cloves garlic, crushed
- 6 Thick crust bread, grilled
- 2 cups Ricotta impastata
Directions:
- Coat vegetables with oil, salt and pepper.
- Put on grill (medium to high heat) and cook on each side, 2 to 3 minutes.
- Onions & eggplant make take a few minutes longer.
- Remove from heat.
- In a small saucepan, combine balsamic vinegar, sugar, garlic, herbs.
- Bring to boil.
- Reduce to simmer.
- Reduce liquid by one-third.
- Pour liquid over vegetables.
- Marinate for 24 hours.
- Serve vegetables at room temperatuire with grilled, thick crust bread topped with ricotta inpastata.
Tip: Reduce amount of time you grill vegetables to 1 - 2 minutes and finish by roasting in oven at 350 degrees for 20 minutes. Vegetables will caramelize and be extra sweet.