1 medium eggplant, peeled and sliced into 1/2-inch slices
2 yellow squash, peeled and sliced into 1/2 inch slices
2 red peppers, seeded and sliced or 2 jarred roasted red peppers, sliced
1 tablespoon herb de Provence
Salt and pepper to taste
2 marinated artichoke hearts, sliced
½ cup spinach leaves
2 thin slices feta cheese
1 tablespoon olive oil
2 multi-grain focaccias, halved
Roast the eggplant and yellow squash in olive oil, herb de Provence, salt and pepper. To assemble the sandwich place the bottom of the bread on a plate and layer the squash, eggplant, spinach, artichoke, red pepper, and a slice of feta. Drizzle the Spanish organic extra virgin olive oil over the sandwich and top with the other half of the bread to finish. Serve with Aioli on the side for dipping.
Herb de Provence Aioli.:
1 8-ounce jar of organic olive oil mayonnaise (Spectrum brand)
1 tablespoon Spanish organic olive oil
1 tablespoon herb de Provence.
Mix altogether and add to the sandwich.
* The aioli is served on the side!
Marche Burette 2007
Chef Jennifer Bily
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