ABOUT THE RECIPE
Sometimes making a good impression with your guests, using what you have at home and a few ingredients, really takes less effort than what you might think. Making a focaccia from scratch in 20 minutes is obviously impossible, but preparing a focaccia with vegetables and Parmigiano Reggiano is not.
All you need to do is buy a plain focaccia and add eggplants, peppers, zucchini and tomato on top of it! The recipe recommends these vegetables (which are in season during summer) but you can substitute with any alternative of your choice. If you wish to keep an Italian-style focaccia but you don’t like parmesan, you can use Pecorino romano or mozzarella (just make sure to adjust the cooking time if using this last alternative).
INGREDIENTS
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 large clove garlic
1 pound eggplant
8 ounces whole red pepper
12 ounces zucchini
1 10-inch plain focaccia
1 small red onion to yield ⅓ cup finely chopped
black pepper to taste
2 ounces Parmigiano Reggiano to yield ½ cup plus 2 tablespoons coarsely grated
½ bunch arugula
1 ripe medium tomato
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
PREPARATION
Before preparing the vegetables, make sure to preheat the broiler.
In a small cup, whisk oil and vinegar, and add crushed garlic.
Wash eggplant and cut into rounds ¼ inch thick. Wash pepper, then trim, seed and cut into strips ½ inch wide. Wash and trim zucchini, and slice ¼ inch thick. Mix ingredients in oil and vinegar mixture.
Arrange vegetables on a broiler pan and broil close to the heat until browned. Turn and brown on the other side.
Meanwhile, finely chop red onion, grate cheese, and cut the tomato into small chunks.
When vegetables are done, season with pepper and arrange on top of focaccia. Sprinkle with onion, then with cheese; put under the broiler for two minutes or so to melt cheese.
Remove and tuck arugula into vegetables, and sprinkle with tomato chunks.
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