Vegetables Cakes With Red Pepper Coulis Recipes

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, toss all the cut vegetables, except for the tomatoes, with olive oil until each piece is coated and then sprinkle with salt and freshly ground black pepper. Transfer the vegetables to a baking sheet and roast until tender. Allow the vegetables to cool and then place them in a large bowl. Toss in the tomatoes and arugula until combined.
• Raise oven temperature to 425 degrees F.
• Cut each sheet of phyllo in half widthwise. Spray each sheet with cooking spray and then stack the sheets so that there are 2 layers. Lay the phyllo lengthwise vertically and place about 1/2 cup of vegetable mixture in the center. Roll up and tuck in the sides to make a strudel. Spray the outsides with cooking spray and then bake until golden brown, about 20 minutes. Top the strudel with Roasted Red Pepper Coulis and serve.
• Heat the olive oil in a small saucepan over medium heat. Add the peppers, onions, leeks, and garlic and saute until translucent and the garlic is slightly brown. Add the basil, oregano, and cilantro, along with the vegetable stock, and salt and pepper, to taste; simmer over medium-high heat for approximately 10 minutes. Pour the mixture in a blender and puree until smooth*, while slowly drizzling extra-virgin olive oil into the pitcher. Strain the mixture through a coarse strainer and serve over the strudel.

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, coat vegetables with olive oil. Add salt and pepper, to taste, and chopped garlic. Toss and place on baking sheet. Roast until very golden brown, about 20 to 30 minutes. Cool. Add cheese, parsley and basil.
• Sift flour, baking powder and salt and pepper together and slowly whisk in milk. If batter is still a little thick, dilute with a bit more milk. Heat a small saute pan and lightly oil it (or use spray). Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom. When bottom is cooked, the edges will be a little brown. Remove and flip, then let cool on tray. Make 12 crepes.
• Melt butter; add flour, then chicken broth. Add red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce.
• Heat crepes in oven. Spoon filling mixture into center of each crepe; fold into a triangle shape. In hot saute pan, lightly saute until golden. Place 2 crepes per individual serving on each plate, ladle sauce on top. Garnish with chopped parsley.

Steps:

• Whisk the cornstarch into the vegetable broth. Melt the butter over medium heat in a saute pan, and then add the chicken broth mixture, red peppers and garlic. Simmer 30 minutes. *Pour hot mixture into blender and blend until smooth to make red pepper sauce. While the pepper sauce is simmering, begin the polenta.
• Combine vegetable stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in Parmesan, and season with pepper. (Since Parmesan is salty, add salt only if needed). Set aside in a warm place.
• Heat oil in a saute pan. Saute onion, garlic, carrot, zucchini, yellow squash, and eggplant, until they begin to soften. Stir in tomato paste, chopped fresh parsley, thyme, and let cook until flavors integrate, about 10 more minutes. Add olives and heat through. Season with salt and pepper, as needed. Remove from heat and stir in fresh tomato. Let sit to rest.
• Place cheese polenta onto serving plate, making a well in the center. Top with vegetable ragout in the center, and spoon red pepper coulis over top. Garnish with fresh basil.

Steps:

• In a medium-size skillet combine the red peppers, tomato, onion and stock. Cook until the vegetables are tender, 10 to 15 minutes. Stir in the basil and thyme.
• Puree in a blender. Pour into a clean skillet; cook over medium-high heat until 1 1/2 cups remain.