Title: Eggplant and Zucchini Crostini
Categories: Vegan Main
Yield: 4 Servings

VEGETARIAN TIMES; OCT 94
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" thic
2	md	Eggplants; cut into length- wise slices 2" long by 1/8" thic
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.

Per entree serving: 148 cal; 4 g prot; 3 g fat; 25 g carb; 0 chol; 587 mg sod; 4 g fiber; vegan

Posted on GEnie Food & Wine RT Sep 24, 1994 by DEEANNE

Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

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