Grilled Vegetables with Thin Slices of Fougasse
Prepare the grilled vegetables: wash and dry the eggplant and zucchini, and cut them lengthwise into slices 1 cm thick.
Clean the onions and cut them in half widthwise.
Lay the vegetable slices on a non-stick baking pan.
Place under the oven grill for 5 min. on each side.
Repeat with the onions and tomato bunches.
Take the vegetables from the oven and lay them on a dish.
Prepare the seasoning: mix the olive oil, lemon juice, Balsamic vinegar, tapenade, fleur de sel and freshly milled pepper.
Pour over the vegetables.
Just before serving, cut rectangular pieces of fougasse, cut open and stuff with the vegetables.
Decorate with a basil leaf.
Perfect wine pairing
More about this grape varietyMerlot de France
Smoothness that is perfect with roasted poultry. Whether it is duck breast skewers or chicken or goose rillettes, Merlot’s leathery touch goes wonderfully with the subtly wild notes of our favorite feathered friends. Its velvety tannins are a marvelous companion to the melt-in-your-mouth delight of goose rillettes or roasted chicken. Merlot’s fresh, elegant, luscious charm. Beloved on every continent, Merlot – another French treasure – embodies charm. It has a luscious, fleshy feeling on the palate and lovely balance with velvety tannins. Warm notes that pair exquisitely with grilled veggies. Generous and flattering, Merlot is a warm grape variety that is perfect for Mediterranean dishes like ratatouille or grilled vegetables, like Zucchini and Eggplant on Fougasse. A delightful, bruschetta-style wonder that is taken to a higher level with Merlot’s stewed-fruit aromas.
