Eggplant And Zucchini Crostini
Ingredients
6 large garlic cloves
1 C. Italian parsley leaves
1 Tbsp. olive oil
1 tsp. salt
2 medium zucchinis cut into length wise slices 2 long by 1/8 thick
2 medium eggplants cut into length wise slices 2 long by 1/8 thick
1 loaf bread for crostini or other Italian bread slices of roasted red pepper for garnish
Cooking Instructions
In a food processor or blender, make a paste from 4 cloves garlic, parsley, olive oil and salt. Place zucchini and eggplant slices onto large baking sheets; spread with garlic paste. Preheat grill or broiler. Slice bread into 1/2 thick slices; toast bread. Rub with remaining 2 garlic cloves. Cook zucchini and eggplant until edges are crisp and brown, about 3 minutes per side. Top bread with vegetable slices and strips of red pepper.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)