Italian Recipes - Grilled Eggplant and Pepper Pizzas

Ingredients     

• 4 ounces soft goat cheese (chevre)

• 1/4 cup purchased dried tomato pesto or basil pesto

• 2 medium green, red, and/or yellow sweet peppers

• 8 1/2-inch-thick slices eggplant (1 medium) tablespoons olive oil

• Salt

• Black pepper

• 2 6-inch Italian bread shells (such as Boboli brand)

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Method:

1. In a small bowl stir together goat cheese and pesto; set aside. Cut sweet peppers lengthwise into quarters. Remove and discard stems, seeds, and membranes. Brush peppers and eggplant slices lightly with some of the olive oil.

2. Sprinkle vegetables lightly with salt and black pepper. Brush tops of bread shells with remaining olive oil.

3. Place sweet pepper quarters, eggplant slices, and bread shells on the rack of an uncovered grill directly over medium coals. Grill bread shells for 2 to 3 minutes or until toasted, turning once halfway through grilling.

4. Grill eggplant slices for 6 to 8 minutes or until tender, turning once halfway through grilling. Grill sweet pepper quarters for 8 to 10 minutes or until softened and slightly charred, turning once halfway through grilling.

5. Remove bread shells and vegetables from grill as they are done. Coarsely chop vegetables and set aside.

6. Spread goat cheese mixture evenly onto bread shells. Top bread shells with grilled vegetables. To serve, cut each bread shell into quarters.