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Grilled Zucchini and Roasted Eggplant on Olive and Herb Focaccia with Lemon Artichoke Sun Dried Tomato Pesto
LIVE BAKE LOVE12Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 loaves olive oil (and Herb Focaccia Bread approx 8" wide, I bought mine at Sprouts or any other Focaccia Bread of your choice)
- 1 container pesto (Lemon Artichoke, I bought mine at Sprouts in the Condiment aisle)
- 2 Tbsp. sun dried tomatoes packed in oil (drained)
- 2 zucchini (medium sized, sliced 1/3" thick)
- 2 eggplant (medium sized, sliced 1/3" thick, try to use Japanese Eggplant if you can find it)
- 3 roasted red bell pepper (from a jar, split, seeds removed adn sliced into 1.5" wedges)
- salt
- ground pepper
- baby spinach
- greens
- olive oil (Drizzle of, for finishing)
- balsamic vinegar (Drizzle of, for finishing, optional)
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