Vegetarian roulade

Slice eggplants about 1/4 ” thick About 4 will do Lightly salt to remove
excess water Slice about 8 Zucchini about 1/4″ thick Lightly salt to remove
etc… Rinse all off and preheat grill Lightly dip in olive oil and remove
excess. Mark (make an X) on one side of eggplant and zucchini. Layer on
sheetpan overlapping each other eggplant down first to form bottom layer.
Completely cover bottom. Layer zucchini the same way to completely cover
the eggplant. Lay two rows of roasted red pepper (mancini ok) down center
of zucchini. Pile on top of peppers, Thick pesto sauce (recipe follows).
Roll up the whole thing like so. Start at one side(long side). And roll
completly over to form effect similar to pinwheel. Wrap tightly in Plastic
wrap ant tie off ends to keep shape. Refrigerate for 4-8 hrs. Make tomato
coulis. Crushed toms, balsamic vinegar s+p and chopped garlic. Bring to a
boil and reduce by half. Strain into another bowl/pot. Let sit to remove
all liquid. Press some of tomatoe through the strainer. Chill. Roast
garlic cloves in olive oil in oven until gbd (golden brown and delicious)
Chiffonade greenleaf lettuce and make pile of it down the center of your
plate. Slice roulade into 1/2 to 3/4″ slices remove plastic. Layer off-set
onto chiffonade of lettuce. Pour coulis onto both sides of the lettuce.
Place three roasted garlic cloves on sauce on one side and three
caperberries on the other. Sprinkle top with parm and serve. – Finis

Thick Pesto for Vegetarian Roulade: 6 bunches basil no stems (i.e. picked)
Puree with approx. 1 and 1/4 to 1 and 1/2 # Pignoli nouts Add to the
moving blender, Approx. 1/4 cp olive oil (the more virgin the better)
(making emulsion…sort of). Also add Freshly ground white pepper to taste
Add approx. 1/2-1 cps (depending on your taste) Dijion Mustard (any kind,
Pommery is best) Add Approx. 1/2 to 1 # of grated parmesan cheese. Thickens
right up from there and sets up perfectly for the roulade shape. Fridge
times will vary depending on the size of your fridge.

CrumpldPpr

05/27