Description
A delightful dish featuring grilled summer vegetables served on a crispy Coca bread.
Ingredients
Scale
- 2 medium eggplants, sliced lengthwise
- 2 medium zucchini, sliced lengthwise
- 2 red bell peppers, halved and seeded
- 1 large onion, sliced into thick rings
- 1/4 cup olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon red wine vinegar
- 1/4 cup fresh basil, chopped
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3/4 cup warm water (about 110°F)
- 2 tablespoons olive oil
Instructions
- Preheat the grill to medium-high heat. In a large bowl, combine the eggplants, zucchini, red bell peppers, and onion. Drizzle with olive oil, then sprinkle with smoked paprika, salt, and black pepper. Toss to coat the vegetables evenly.
- Grill the vegetables for about 4-5 minutes on each side, or until they are tender and have nice grill marks. Remove from the grill and let cool slightly. Once cooled, chop the vegetables into bite-sized pieces and toss with red wine vinegar and fresh basil.
- For the Coca Bread, in a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy. In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
- Preheat the oven to 400°F. Roll out the dough on a floured surface to about 1/2 inch thick. Transfer to a baking sheet lined with parchment paper. Bake for 15-20 minutes until golden brown.
- Serve the grilled vegetables on top of the Coca bread, drizzling with extra olive oil if desired.
Notes
- Add a sprinkle of feta cheese or goat cheese on top of the grilled vegetables for added flavor.
- Substitute any seasonal vegetables you have on hand, such as asparagus or mushrooms, to customize the dish to your taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling and Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Grilled Summer Vegetable Escalivada, Coca Bread, Vegetarian Recipe