VEGETABLE FRITTATA W/ HUMMUS AND BLACK OLIVES

VEGETABLE FRITTATA W/ HUMMUS AND BLACK OLIVES image

Yield 30 bite size squares

Number Of Ingredients 12

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Your own favorite homemade or store bought hummus
2 large red peppers
1 1/4 lbs orange sweet ptoato
1 lb eggplant
3 T. EVOO
2 leeks,white and pale green parts only, thinly sliced
2 cloves garlic, crushed
8 oz. zucchini, thinly sliced
8 eggs, lightly beaten
2 T. finely chopped fresh basil
4 oz. parmesan cheese, grated
15 or so black olives, pitted and halved lengthwise for garnish

Steps:

Quarter the red peppers, remove seeds and membrane and cook, skin side up, under a hot grill until the skin is black and blistered. Cool in a plastic bag, then peel. Cut the sweet potato into 1/2" slices and cook until tender, drain. Cut the eggplant into 1/2" slices. Heat 1 T. oil in a 9-inch round, high-sided frying pan and stir the leek and garlic until soft, about 1 minute. Add the zucchini and cook for another 2 minutes. Remove from pan and set aside. Heat the remaining oil in the same frying pan and cook the eggplant slices, in batches, for 1 minute each side or until golden. Line the base of the pan with half the eggplant and spread the leek over the top. Cover with the roasted red peppers, remaining eggplant and sweet potato. Combine the eggs, basil, parmesan and some black pepper in a jug, pour over the vegetables and cook on low heat for 15 minutes or until almost cooked through. Place the frying pan under a pre-heated grill for 2 to 3 minutes, until the frittata is golden and cooked. Cool for 10 minutes before inverting onto a cutting board. Trim edges and cut into 30 squares. Top with hummus and place half a black olive, skin side up, on top of hummus on each square. Serve cold or at room temperature.