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Provencale Vegetable Melts

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Submitted by: roxiechan

 

Grilled eggplant, red bell pepper, and onion layered with an olive tapenade, Brie and slices of fresh tomato.
 

Ingredients

  • 4 medium portabello mushrooms, cleaned and stems removed
  • 4 large eggplant slices, 1/2 inch thick
  • 2 large red bell peppers, seeded and halved lengthwise
  • 4 large slices white onion, 1/4 inch thick
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1 large clove garlic, crushed
  • 4 tbsp olive tapenade
  • 4 slices Brie cheese
  • 4 large slices tomato
  • 2 tbsp snipped oregano
  • Garnish: balsamic vinegar and watercress

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Method

Brush mushrooms, eggplant, peppers and onion with a combination of oil, salt, ground pepper and garlic. Place vegetables on a grill rack and grill over high heat 10 minutes, turning once. Remove as each vegetable tests tender. Spread tapenade over each eggplant slice. Top with a mushroom and place Brie on mushrooms. Cut peppers into strips and cover Brie. Top with onion then tomato slices. Return to grill and heat through. Place each melt on a salad plate, sprinkle on oregano, drizzle with balsamic, then garnish plates with watercress.

 

Notes:

 

Number of Servings: 4

 

Submitted by: roxiechan ()

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