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.
 
 
While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, Take, eat; this is My body." (Matthew 26:26)