This is my submission for the Sangria/Tapas blogging event at Joelen's Culinary Adventures
Slice the onion, peppers, and eggplant into thin 1"-long strips.
To assemble, stack some of the roasted vegetable mixture onto a slice of zucchini, and garnish with parsley.
(adapted from Delicioso! The Regional Cooking of Spain by Penelope Casas)
1 small eggplant
1 red bell pepper
1 green bell pepper
1 onion, skin removed
1 zucchini
2 tbsp olive oil
juice of one lemon
salt
pepper
1 1/2 tsp chopped fresh thyme
Flat-leaf parsley, for garnish
In a hot oven (450-500 F), roast the eggplant, bell peppers and onion (in a roasting pan) for about 10 minutes on each side, or until skin is blackened in places.
Let cool, then remove the skin and seeds from the eggplant and peppers.
Transfer to a bowl, and toss with olive oil, lemon juice, and thyme.
Season to taste with salt and pepper.
Slice the zucchini into thin slices.
To assemble, stack some of the roasted vegetable mixture onto a slice of zucchini, and garnish with parsley.
Best served at room temperature.
(yes, the above photo was taken on a saucer - I don't have any small white plates!)
3 comments:
The presentation is gorgeous!
that is so cute! great job
What a great and creative dish! Would you like to submit it to the Spanish tapas blogging event I'm hosting? I'd love to include it!
Post a Comment