The Italian vegetarian classic
- Preparation time: 20 minutes
- 2 servings
Ingredients
2 bagels (* tasty tip: pick a bagel with pips and seeds)
Spread
100g ricotta
Topping
½ eggplant
½ zucchini
5 mushrooms
1 sweet red pepper
¼ bag arugula
2 tbsp Parmesan cheese (flakes)
Marinade
½ tsp lemon juice
3 tsp olive oil
2 tsp balsamic vinegar
½ tsp thyme
salt and pepper
Preheat the oven oven up to 220 C. Meanwhile, cut the eggplant, zucchini, mushrooms and sweet red pepper into (thin) slices and mix all together. Cover a baking tray with baking paper, pour the vegetable mixture over it and spread out the vegetables. Mix the lemon juice, olive oil, balsamic vinegar, thyme, pepper, salt into a marinade and drizzle this over the vegetables. Place the rack in the center of the oven and bake the vegetables for approx. 15 min. Remove the tray from the oven and allow the vegetables to cool a bit.
Cut the bagels in halves and place them on the center rack with the insides facing up. Bake the bagels for 1 to 2 minutes until they turn (light) golden brown. Remove the bagels from the oven and allow the bagels to cool. Spread the bagels with the ricotta. Top with the grilled vegetables. Season with pepper and salt. Garnish with the arugula and Parmesan cheese. Buon Appetito!
