The tastiest lunch of the day

Well in the mood for a sandwich, but just a little different? Our neighbors from FavorFlav have the solution. By the way, it also works very well as dinner on warmer days.

Always wanted to recreate those La Place classics at home? The popular chain is releasing a cookbook: ‘Homemade,’ which allows you to get started yourself. For example, try this bruschetta with grilled vegetables.

At La Place, they believe that everyone can cook, and with this cookbook, they lend you a hand. This bruschetta with grilled vegetables is not difficult at all, but just as delicious as in the restaurant. Win!

Preparation

• Preheat the oven to 180°C.
• Slice the eggplant and zucchini into thin slices. Cut the bell pepper into wedges and remove the seeds. Toss the vegetables in a large bowl with a splash of olive oil and some salt and pepper.
• Spread the vegetables out on the baking sheet. Slide the baking sheet into the oven and roast the vegetables for about 20 minutes until cooked.
• Meanwhile, toast the bread in a toaster or in the oven until golden brown and crispy. Halve the garlic and rub one side firmly with the cut side over the toasted bread. Slice the mozzarella.
• Spread the bread on the garlic side thickly with the tapenade. Layer the majority of the arugula, the grilled vegetables, and the mozzarella on top. Garnish with a few arugula leaves, drizzle a little olive oil over it, and sprinkle with Parmesan cheese.

Ingredients

1⁄2 small eggplant

1⁄2 zucchini

1⁄2 red bell pepper

1⁄2 yellow bell pepper olive oil

4 slices of brown bread

1 clove of garlic

1 buffalo mozzarella (125 g)

80 g (pepper) tapenade

40 g arugula

40 g freshly grated Parmesan cheese

salt and pepper

also needed: baking sheet lined with parchment paper

Text: FavorFlav