World Hearth Recipe Collection
Ingredients    
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ
----

French   -   Vegetables Roasted With Cheese   adapted from The Vegetarian Bistro

Description
Ingredients
  • 1 Large Eggplant -- cubed
  • Salt
  • 4 Tablespoons Olive Oil
  • 20 Cloves Garlic -- unpeeled
  • 5 Cloves Garlic -- finely chopped
  • 1 Large Onion -- quartered
  • 3 Medium Zucchini
  • 2 Medium Red Bell Pepper -- roasted and chopped
  • 8 Large Tomatoes -- chopped
  • 1 Tablespoon Rosemary -- chopped
  • 6 Ounces Feta Cheese -- crumbled
  • 1 Tablespoon Parmesan Cheese -- grated
  • 1 Tablespoon Gruyere Cheese -- grated
  • 1 Tablespoon Gouda Cheese -- grated
Directions Sprinkle eggplant with salt and let sit for 30 minutes. Pat dry with paper towels. Heat a heavy skillet until very hot and then add 1 tablespoon of the olive oil and the eggplant, unpeeled garlic, and onion quarters. Reduce heat and cook until vegetables are lightly charred. Remove from heat and let cool to the touch. Cook zucchini in boiling water until tender about 15 minutes. Drain and let cool. Preheat oven to 375 degrees. Peel whole garlic cloves and return them to the eggplant mixture. Dice the onion quarters and return to the eggplant mixture. Dice the cooked zucchini and add to the eggplant along with pepper, tomatoes, minced garlic, rosemary and feta cheese. Pour into a large gratin dish and sprinkle with grated cheeses. Bake until lightly browned on the top. Serve.
Serves 4
Time to Make 0:00



Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:
 

Recipes © by their authors.
Site courtesy of wuzzle.org