Toasted Bread with Mediterranean Vegetables
Rinse, dry and cut the eggplant and zucchini lengthwise into thin slices. Rinse the bell pepper, cut in half, remove seeds and cut into thin columns. Heat the oil in a large frying pan and saute the vegetables until golden brown on both sides. Drain on paper towels and degrease. Season with salt and pepper. Rinse the arugula and spin dry.
Cut the flatbread in the middle and cut each half into rectangles (about 15 x 10 cm) (approximately 6 x 4 inch). Lightly toast the bread rectangles in the oven. Peel the garlic. Rub the bread with the garlic, sprinkle with olive oil and a little salt. Add parmesan shavings. Place arugula on all the bread pieces as well as the cooled vegetables. Drizzle each with about 2 teaspoons of balsamic vinegar and serve garnished with parmesan shavings.