Chef Marco Porceddu: Vegetable Tart
Tortina di Vegetali - Vegetable Tart
Prep time: 30
Difficulty:3 out of 5
2 yellow peppers
2 rd peppers
5 tbs evo
2 thinly sliced yellow squash
2 thinly sliced green zucchini
2 small thinly sliced eggplant
1/2 cup julienne fresh basil
1 cup grated parmigiano cheese
Place the yellow and red peppers robbed in evo in a sheet pan.
Roast the peppers in the oven at 350 degrees, turning constantly for about 20 minutes.
Remove the peppers from the oven and let cool.
Coat the sliced vegetables with evo, add salt and pepper.
Cook the slices on a grill at medium heat for about one minute on each side.
One the peppers cool, cut them into halves, remove the seeds and peel off the skin.
In a medium side casserole dish, about 9x9 inches, layered the zucchini followed by the basil leaves, and parmigiano cheese.
Finally, layer eggplant, basil leaves, and parmigiano cheese.
Then layered the yellow and red peppers and so on until the dish is full.
Place the casserole dish in the oven for 25 minutes at 350 degrees.
Place one portion on a plate, accompanied with evo mixed with chopped herb-sand some of the grilled vegetables, finely chopped.
Tip: the dish can be served at room temperature, cold, or hot. Let the dish cool before placing it in the refrigerator. Slice the vegetable lasagna when cold and firm for better result.
If You're Vegan do not add the parmigiano Cheese
Cotes Du Rhone Red '
Check more recipes from Chef Marco Porceddu