Roasted Vegetables & Manchego Crostini

Such amazing flavors, this is a great appetizer year round. If the weather is nice you can grill the veggies, also be creative with the vegetables. A great start for a paella dinner.

Grilled Vegetables & Manchego Crostini

1 small eggplant, cut into 6 slices, 1/4-inch thick
1 onion, cut into 6 slices, 1/4-inch thick
1 cup peppers, cut in chunks
12 ounces Mahón cheese, thinly sliced
12 grape tomatoes sliced in half
12 slices French bread, 1/4-inch thick
4 ounces Manchego cheese, grated
12 ounces arugula or other bitter greens

For the Sherry Vinaigrette:
1/4 sherry vinegar
2 tsp Spanish pimentón
1 clove garlic, minced
1/2 tsp salt
1/4 tsp ground black pepper
3/4 cup Spanish olive oil

Preheat oven to 425 degrees F. Prepare sherry vinaigrette. In a shallow pan place eggplant, onion, peppers and mushrooms; pour 1/4 cup of the vinaigrette over vegetables; marinate for 30 minutes. Drain off excess marinade. Arrange vegetables in a single layer in an oiled shallow baking pan(s); roast until just tender, 15 to 20 minutes. Prepare 3 vegetable towers by layering equal amounts of vegetables and cheese for each tower. Place stacks in a shallow pan; broil until tops are browned and bubbly. Meanwhile, make Manchego crostinis by spooning tomato over French bread slices; sprinkle with grated Manchego cheese; broil until cheese is golden brown. Toss arugula with reserved vinaigrette. On serving plates, arrange warm vegetable towers over arugula; serve with Manchego crostinis.

Sherry vinaigrette:  In a small bowl, combine sherry vinegar, paprika, garlic, salt, and pepper. Slowly whisk in oil until blended.