vegetarian recipe:

roasted vegetables with emmenthal wafers

ingredients

olive oil	150		ml
small aubergine	1		pc	(cut into 12 x 1 cm slices)
small courgettes	2		pc	(cut into 12 slices)
large red pepper	1		pc	(peeled, de-seeded and cut into 8)
large yellow pepper	1		pc	(peeled, de-seeded and cut into 8)
vine tomatoes	8		pc
balsamic vinegar	30		ml
sea salt			sq
sugar			sq
emmenthal	75		gm	(very finely grated)
basil leaves	100		gm

production

1. In a large frying pan, heat 100ml (3 1/2 fl oz) of the oil.
2. Pan-fry the aubergine, courgette and peppers in batch until golden brown, transfer to a roasting tray
3. Add the tomatoes, season with the salt and some sugar, sprinkle with the vinegar and any remaining oil, place into a hot oven (220C) until cooked
4. Remove and allow to cool
5. Make four large rounds with the cheese, about 10cm in diameter, on a non-stick baking tray.
6. Place under a preheated grill until the cheese is bubbling and starts to colour.
7. Allow to cool and transfer to absorbent paper
8. Just before serving, toss the basil leaves through the vegetables
9. Place a portion onto a plate and top with an cheese wafer

chef notes:

The vegetables can all be cooked two days in advance and kept refrigerated in the oil. Remove from the fridge two hours before serving.

Fresh basil or other fresh herbs could be used in this dish or you could add pesto sauce or tepenade.

email chef@tallyrand.info