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Ingredients
- 1 large eggplant
- 2 medium zucchini
- 1 red onion
- 1/3 cup EVOO
- 1 round, rustic loaf (about 1 lb.) -- split horizontally, hollowed and toasted
- 1 cup (about 8 oz.) black olive tapenade
- 1 tomato, sliced
- 1 cup arugula
- 4 thin slices provolone
Preparation
Step 1
Slice eggplant, zucchini and onion. Coat with EVOO; season.
Grill over high until charred in spots, about 4 minutes per side.
Spread bread halves with tapenade; fill with veggies and cheese.
Cut into 6 wedges