LCBO Food and Drink Autumn 2016

4 slices Humble Bread Kalamata Olive loaf, about ¾ inch (2 cm) thick 8 oz (250 g) Buffalo mozzarella or fresh mozzarella, sliced (or 2 cups/500 mL shredded mozzarella) 1 Preheat oven to 450°F (230°C). Line 2 large baking sheets with parchment paper. 2 Cut eggplant crosswise into ¼-inch-thick (5‑mm) slices; cut zucchini lengthwise into 8 slices, about ¼ inch (5 mm) thick. Cut the red and yellow pepper lengthwise into 12 strips each. 3 Arrange eggplant, zucchini and peppers on baking sheets in a single layer, brushing both sides with oil. Separate onion slices into rings, pile on baking sheet and brush with oil. Season vegetables with salt and pepper. Rub garlic cloves with oil and place on one of the sheets. 4 Roast vegetables in upper and lower thirds of preheated oven for about 30 minutes, flip- ping vegetables over and switching pans on racks halfway, until vegetables are tender and browned. Remove vegetables from the baking sheets with tongs as they are done roasting, while remaining ones continue to cook. Let vegetables cool slightly, or completely. (You can hold them at room temperature for up to 8 hours). 5 Squeeze garlic from skins into a bowl and mash with a fork. Stir in arugula and mayon- naise; season to taste with salt and pepper. 6 Preheat oven to 450°F (230°C), if necessary. Line a baking sheet with foil. 7 If desired, lightly toast bread before plac- ing it on foil-lined baking sheet, then spread one side of each slice with mayonnaise mix- ture. Reserve about 8 slices cheese or ⅔ cup (150 mL) shredded for the top. Layer about one-third vegetables on bread, dividing equal- ly; add one-half of the remaining mozzarella slices or shreds. Repeat with remaining veg- etables, layering with mozzarella in between. Top with reserved mozzarella. 8 Bake sandwiches for 5 to 10 minutes or until vegetables are hot and cheese is melted and bubbling. Broil for 1 to 2 minutes, if desired, to brown tops.

Serves 4

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