Baguette with Roasted Eggplant, Tomatoes and Pesto

 (Asparagus to Zucchini)

 

lb. Japanese eggplant, sliced thick

1 garlic clove, minced

1 French baguette, cut  on diagonal

lb. Provolone or Fontina cheese sliced thinly

1/3-1/2 c. pesto

Salt and pepper

1 T. extra virgin olive oil

 1 T. balsamic vinegar

lb. Tomatoes, sliced

lettuce leaves

 

 

 

Heat oven to 450 degrees.  Scrub vegetables and trim off tops and root ends.  Cut into 2-inch pieces.  Toss wilt olive oil.  Spread on a baking sheet and roast 15 min.  Stir vegetables, lover heat to 375 degrees, and continue roasting another 10 minutes.  Add herbs and garlic, and continue cooking until vegetables are soft when pierced with a sharp knife, 15-30 min.  Toss with vinegar and salt and pepper to taste.  Makes 6-8 servings.