Roasted Vegetable Pan Bagna
| Yield: | 4 Servings |
| Categories: | Vegetarian, French, Mediterranean |
| 2 | Plum tomatoes -- cored and | |
| Halved | ||
| 2 | Garlic cloves -- bruised | |
| 1 | Zucchini, cut lengthwise | |
| Into 1/4-inch | ||
| Slices | ||
| 1 | Red bell pepper, quartered, | |
| Stems and | ||
| Seeds removed | ||
| 1 | md | Red onion, halved lengthwise |
| Cut into 1/2-inch half moons | ||
| 12 | oz | Eggplant cut into 1/4-inch |
| Half moons | ||
| 2 | tb | Extra virgin olive oil |
| 2 | tb | Chopped parsley |
| 1/2 | ts | Dried rosemary |
| 1/4 | ts | Dried thyme |
| Salt and freshly ground | ||
| Black pepper | ||
| 4 | Italian hero rolls or small | |
| Semolina loaves | ||
| 2 | oz | Anchovy fillets, drained and |
| Rinsed | ||
| 2 | c | Trimmed arugula leaves |
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