Ingredients
- Pick your choice of vegetables and roast them in foil pans on the grill or on a baking sheet in the oven. The amounts are not critical, use what you’ve got handy.
- Thinly sliced zucchini, a few small ones
- Cherry tomatoes, about a pint
- 1 medium eggplant, peeled and cut into cubes (set in a colandar, sprinkle with salt and let it sit for about 30 minutes, rinse and squeeze out the water)
- 1 medium onion, chopped
- 1 medium bell pepper, any color, chopped
- 3 cloves garlic
- Kosher salt
- Krewe Foods Muffuletta Olive Salad (Original, Ghost Pepper, or Chipotle)
Directions
Toss the vegetables with olive oil and a sprinkling of salt on a rimmed baking sheet, roasting pan or in a foil pan. To cook on the grill, cover the foil pan and cook in a covered hot grill until the vegetables are lightly charred and soft. To roast in the oven, heat the oven to 400 F. Cook the vegetables until soft and lightly charred, about 30 to 40 minutes. Cool and toss to taste with a few spoonfuls of Krewe Foods Muffuletta Olive Salad. Add chopped fresh herbs like parsley, oregano and chives and a dash of hot pepper sauce, if you like.
Serve with Bruschetta or crackers.
