This tasty vegetable mixture is rather versatile. You can substitute an equal amount of thinly sliced fennel, yellow bell pepper, or radicchio for any of the vegetables called for.

Ingredients:

1 (1-pound) eggplant, cut into ½-inch dice
2 red bell peppers, finely chopped
2 zucchini, fi nely chopped
1 onion, sliced
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
¾ teaspoon salt
¼ teaspoon black pepper
8 ounces Italian bread, cut into 24 thin slices and toasted
½ cup chopped fresh basil
12 pitted Kalamata olives, halved
¼ cup grated Parmesan cheese

Directions:

Preheat oven to 425°F.

Toss together eggplant, bell peppers, zucchini, onion, oil, oregano, salt, and black pepper in large roasting pan. Spread to form single layer. Roast vegetables, stirring occasionally, until tender and browned along edges, about 45 minutes. Let cool to room temperature.

Spoon vegetable mixture evenly onto toasts. Sprinkle evenly with basil, olives, and Parmesan.