Mille-Feuille of Seasonal Vegetables
BC HOT HOUSE
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.
Recipe courtesy of Chef Lynda Larouche at Watermark Restaurant in Vancouver, B. C.
* Brands may vary by region; substitute a similar product.
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