- 1 red pepper, quartered and de-seeded
- 1 eggplant cut into thick slices
- 2 tbspbalsamic vinegar
- 4 tbsp olive oil
- salt and pepper
- t tbsp fresh tarragon, finely chopped
- 4 oz goat cheese, softened
- 1 cup tapenade
- whisk together balsamic vinegar and oil
- brush mixture onto all sides of red pepper and eggplant, salt and pepper veggies
- grill vegetables 4-5 minutes per side or until browned
- blend goat cheese and chopped tarragon
- spread cheese and tapenade on bread, top with vegetables
This entry was posted
on Sunday, December 7th, 2008 at 5:23 pm and is filed under balsamic vinegar, eggplant, goat cheese, red bell pepper.
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