Roasted Vegetable Canape (Canape de Escalivada)

I almost never make real hors d’oeuvres.  Instead, I usually just throw together a plate of crackers and cheese or a bowl of hummus with some vegetable sticks. I think canapes look so glamorous, that last night when our neighbor invited us for dinner, I jumped at the chance to contribute the appetizer.  These are simple and won’t fill you up.  You could use bread instead of zucchini, but I like the freshness it adds. 

This is my submission for the Sangria/Tapas blogging event at Joelen’s Culinary Adventures
(adapted from Delicioso! The Regional Cooking of Spain by Penelope Casas)
1 small eggplant
1 red bell pepper
1 green bell pepper
1 onion, skin removed
1 zucchini
2 tbsp olive oil
juice of one lemon
salt
pepper
1 1/2 tsp chopped fresh thyme
Flat-leaf parsley, for garnish
In a hot oven (450-500 F), roast the eggplant, bell peppers and onion (in a roasting pan) for about 10 minutes on each side, or until skin is blackened in places.
Let cool, then remove the skin and seeds from the eggplant and peppers.

Slice the onion, peppers, and eggplant into thin 1″-long strips.

Transfer to a bowl, and toss with olive oil, lemon juice, and thyme.  
Season to taste with salt and pepper.
Slice the zucchini into thin slices.
To assemble, stack some of the roasted vegetable mixture onto a slice of zucchini, and garnish with parsley.  
Best served at room temperature.
(yes, the above photo was taken on a saucer – I don’t have any small white plates!)
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