Roasted Eggplant, Mozzarella, & Red Pepper Sandwich Recipe | IBS
This recipe for roasted eggplant, mozzarella and red pepper sandwich is a hearty way to enjoy vegetables. Substitute for ingredients as needed.
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Cooking tools:
- Oven
- Baking dish
- Cast iron skillet
- Toaster oven
- Stove
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Pastry brush
- Fork
- Pepper mill
- Plate
Ingredients
- 1 small eggplant (~ 1lb), cut into thick rounds, ~ ½” thick
- 1 medium red bell pepper, sides cut off and quartered to lay flat
- 1 plum tomato, thinly sliced
- 4 slices gluten-free or sourdough bread
- ½ cup shredded part skim mozzarella
- 1/3 cup fresh basil leaves
- 2 cloves garlic, minced
- 1 Tbsp + 2 tsp olive oil
- 2 Tbsp balsamic vinegar
- Sea salt
- fresh ground black pepper
- Optional: capers, sliced olives
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