18 ounces white polenta
3 tablespoons thinly sliced
fresh basil
2 tablespoons grated Parmesan cheese
Extra-virgin olive oil
3 carrots, peeled and trimmed
Salt and pepper to taste
1/4 cup orange juice
2 eggplants
2 garlic cloves,minced
6 BC Hot House* red bell peppers
6 BC Hot House* yellow bell peppers
3 green zucchini
2 sprigs fresh thyme or 1 teaspoon dried thyme
13 ounces Gruyère cheese, grated
1. To prepare polenta, follow cooking instructions on the package, stirring in basil and Parmesan just before it is done. Coat an 8-inch square pan with olive oil. When polenta is cooked, pour into the pan and set aside until firm.
Use round metal molds to form the polenta into 6 individual servings approximately 3 inches wide and 3 inches high.
2. Preheat oven to 350°F.
3. Massage carrots with oil, salt, pepper and orange juice. Place in the oven in a large oiled roasting pan for about 16 minutes.
4. Massage eggplants with garlic, salt and pepper.
5. Mix together peppers and zucchini with thyme leaves, salt and pepper.
6. Add eggplants, peppers and zucchini to the carrots and continue roasting for 30 minutes, or until tender. Remove from the oven and let cool.
7. Peel the peppers, remove seeds and cut into quarters. Cut each zucchini lengthwise and eggplant into 6 slices.
8. To assemble, place layers of vegetables and Gruyère on top of the polenta. Refrigerate until ready to use.
9. To serve, heat in a 350°F oven for about 20-30 minutes, or until cheese has melted. Makes 6 servings.
3 tablespoons thinly sliced
fresh basil
2 tablespoons grated Parmesan cheese
Extra-virgin olive oil
3 carrots, peeled and trimmed
Salt and pepper to taste
1/4 cup orange juice
2 eggplants
2 garlic cloves,minced
6 BC Hot House* red bell peppers
6 BC Hot House* yellow bell peppers
3 green zucchini
2 sprigs fresh thyme or 1 teaspoon dried thyme
13 ounces Gruyère cheese, grated
1. To prepare polenta, follow cooking instructions on the package, stirring in basil and Parmesan just before it is done. Coat an 8-inch square pan with olive oil. When polenta is cooked, pour into the pan and set aside until firm.
Use round metal molds to form the polenta into 6 individual servings approximately 3 inches wide and 3 inches high.
2. Preheat oven to 350°F.
3. Massage carrots with oil, salt, pepper and orange juice. Place in the oven in a large oiled roasting pan for about 16 minutes.
4. Massage eggplants with garlic, salt and pepper.
5. Mix together peppers and zucchini with thyme leaves, salt and pepper.
6. Add eggplants, peppers and zucchini to the carrots and continue roasting for 30 minutes, or until tender. Remove from the oven and let cool.
7. Peel the peppers, remove seeds and cut into quarters. Cut each zucchini lengthwise and eggplant into 6 slices.
8. To assemble, place layers of vegetables and Gruyère on top of the polenta. Refrigerate until ready to use.
9. To serve, heat in a 350°F oven for about 20-30 minutes, or until cheese has melted. Makes 6 servings.
Posts
No comments:
Post a Comment