Sourdough bread with grilled vegetable salsa, Parmigiano Reggiano and fresh herbs

Name: Sourdough bread with grilled vegetable salsa, Parmigiano Reggiano and fresh herbs
Prep time: 45 min
Total time: 45 min
Yield: 4
Cuisine: european
Ingredients: 4 slices sourdough bread; 2 zucchini; 2 eggplants; 2 beefsteak tomatoes; 2 yellow bell peppers; 1 red onion; 1 smoked garlic; extra-virgin olive oil; sea salt; pepper; oregano (for garnish); basil (for garnish); dill (for garnish); 200 g Parmesan cheese (for garnish)

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Char-Broil

Community member

www.charbroil.de/

"Hot tip: You can either buy the garlic already smoked or simply smoke it yourself on the grill. You can, for example, do this using our smoking chips by throwing them on the grates of the preheated grill. Then pierce the whole garlic bulb all around with a sharp knife so that the smoke can get inside more easily. Place the bulb, with the tip pointing upwards, slightly indirectly on the grate at approx. 90°C and smoke for approx. 45 to 70 minutes with the lid closed."

Difficulty

Easy 👌

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

2 slices

sourdough bread

zucchini

eggplants

beefsteak tomatoes

yellow bell peppers

red onion

smoked garlic

extra-virgin olive oil

sea salt

pepper

oregano (for garnish)

basil (for garnish)

dill (for garnish)

100 g

Parmesan cheese (for garnish)

Utensils

grill

Step 1/5
- grill
Preheat the grill to approx. 300-350°C. Then halve the courgettes, onion, peppers, aubergine and beef tomatoes and place on the hot grill to sear them all over. Be brave – they’re supposed to look charred by the end! Halve the smoked garlic bulb completely and place the cut surfaces on the grillage. You don’t have to char them, but you can do.
Step 2/5
Once the vegetables are nicely charred on the outside, they'll be cooked and soft on the inside too. Now you can scrape out the pulp and pull it off the charred skin. (The blackened skin can be thrown away.) The best way to do this is using a tablespoon or the back of a knife. Also deseed the peppers.
Step 3/5
Remove the grilled garlic from the grill and simply push the cloves out of the bulb. Cut the bread and grill until crisp on both sides at approx. 280°C.
Step 4/5
While you are waiting for the bread to crisp, roughly chop the vegetables and some smoked garlic, mix well, then season with salt and pepper. Now take the crusty bread off the grill and arrange the vegetable salsa on top of it.
Step 5/5
Now for the topping: Add a few flakes of salt on top to taste, grate fresh Parmigiano Reggiano over it, add a dash of olive oil, fresh herbs and... Buon Appetito!
Enjoy your meal!