Spanish Escalivado Tostadas

• 1 small eggplant, trimmed
• 1 red bell pepper
• 1 green bell pepper
• 1 medium red onion, peeled, quartered
• 1 zucchini, trimmed, sliced lengthwise
• 1 small lemon, juice of
• 14 cup extra virgin olive oil
• 2 tablespoons finely chopped parsley
• 1 tablespoon finely chopped thyme
• sea salt & freshly ground black pepper
• 1 baguette, sliced into 1/2 inch slices
• extra virgin olive oil, for brushing

1. Preheat oven to 500F Place the eggplant, peppers, onion and zucchini in a shallow roasting pan.
2. Drizzle over about 2 tablespoons of the olive oil and toss together.
3. Roast in the hot oven for about 20 minutes, turning the vegetables over a couple of time throughout the roasting time.
4. Remove the pan from the oven and let vegetables cool slightly.
5. Reduce oven temperature to 350F to toast baguette.
6. When cool enough to handle, skin the peppers, remove the seeds and core.
7. Peel the eggplant, slice in half and, using a spoon, remove the seeds.
8. Roughly cut the eggplant, peppers, onion and zucchini and transfer to a bowl.
9. Add the remaining olive oil, lemon juice, parsley, thyme, salt and pepper and toss together.
10. Let sit for a few minutes at room temperature to allow flavours to develop.
11. Place the slices of bread on a baking sheet.
12. Lightly toast in the oven for about 5 minutes in total, turning once.
13. Remove from the oven and lightly brush with a bit of olive oil.
14. Spoon a little of the vegetable mixture on each toast and serve.
15. Serves 4-6.
16. Serve with Spanish white made from Albarino grape.
17. This wine has a fresh, crisp, appley flavour, very similar to the vinho verde of Portugal, where this grape is called alvarinho.
18. New Celtic Cooking.

eggplant, red bell pepper, green bell pepper, red onion, zucchini, lemon, extra virgin olive oil, parsley, thyme, salt, baguette, extra virgin olive oil

Taken from www.food.com/recipe/spanish-escalivado-tostadas-258143 (may not work)