Mediterranean Veg Wedge

By bweber

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