Mediterranean Grilled Vegetable Tartine

Name: Mediterranean Grilled Vegetable Tartine
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 1 teaspoons black pepper; 4 slices country bread; 118 milliliters White Bean-Chive Hummus; 4 servings Chopped chives, for garnish; 2 Tbsps dried basil; 1 Tbsp dried marjoram; 2 Tbsps dried parsley; 2 Japanese eggplants, sliced lengthwise 1/4-inch thick; 2 Tbsps extra virgin olive oil; 113 grams crumbled feta; 6 cloves garlic, minced; 1 teaspoon kosher salt; 1 red bell pepper, sliced into 1/2-inch strips; 1 small red onion, sliced into 1/4-inch rings; 1 yellow bell pepper, sliced into 1/2-inch strips; 2 smalls zucchini, sliced lengthwise 1/4-inch thick

Mediterranean Grilled Vegetable Tartine is Head to the store and pick up bell pepper, marjoram, kosher salt, and a few other things to make it today. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes around 2 hours and 55 minutes.

Instructions

In a large, resealable plastic bag, combine the olive oil, parsley, marjoram, basil, vinegar, salt, pepper and garlic.

Ingredients you will need

Olive Oil

Marjoram

Parsley

Vinegar

Garlic

Pepper

Basil

Salt

Equipment you will use

Ziploc Bags

Place the eggplant, zucchini and bell peppers into the bag (reserve the onions). Seal and marinate for 1 to 2 hours in the refrigerator.Turn off the grill, allow it to cool and carefully wipe it clean with paper towels. Reheat the panini grill to medium-high heat.In batches, grill the marinated vegetables with the lid closed for 4 to 5 minutes until they are tender and grill marks appear. Try to grill in batches of the same type of vegetable (i.e., all of the eggplant together, all of the zucchini together, etc.) as the different vegetables may require slightly different cooking times.

Ingredients you will need

Bell Pepper

Vegetable

Eggplant

Zucchini

Onion

Equipment you will use

Panini Press

Paper Towels

Grill

Drizzle a little of the remaining marinade over the onions and grill them with the lid closed for 4 to 5 minutes until they are tender and grill marks appear.You can either make the tartines right away or refrigerate the vegetables for a day or two.

Ingredients you will need

Vegetable

Marinade