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Eggplant and Zucchini Crostini


6 lg Garlic cloves
1 c Italian parsley leaves
1 tb Olive oil
1 ts Salt
2 md Zucchinis; cut into length-wise slices 2" long by 1/8" thick
2 md Eggplants; cut into length-wise slices 2" long by 1/8" thick
1 Loaf Bread for Crostini or other Italian bread
Slices of roasted red pepper for garnish


In a food processor or blender, make a paste from 4 cloves garlic, parsley, olive oil and salt.

Place zucchini and eggplant slices onto large baking sheets; spread with garlic paste. (For a more intense garlic flavor, let dish stand for at least 1 hour so garlic is absorbed).

Preheat grill or broiler. Slice bread into 1/2" thick slices; toast bread. Rub with remaining 2 garlic cloves.

Cook zucchini and eggplant until edges are crisp and brown, about 3 minutes per side.

Top bread with vegetable slices and strips of red pepper. Serves 8 as an appetizer; 4 as an entree

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