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Randy Smith

Provencal Gateau Of Sun Drenched Vegetables With Fresh To

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
		Gourmet, Green, The	1	Servings

INGREDIENTS

1		Aubergine, banana sliced
20		Spinach leaves
2		Tomatoes cut into 1/4s
1		Courgette, thickly sliced on
		slant
2		Red peppers, roasted and
		skinned
2		Yellow peppers
8		Cloves garlic
10		Basil leaves
1		Pinches fresh thyme
1		Plum tomatoes, strained
6		Ripe plum tomatoes, coarsely
		chopped
4		Tarragon leaves
2	T	Vinegar
50		Olive oil
1		Pinches sugar
1		Pinches salt
2		Shallots, sliced

INSTRUCTIONS

a
For the coulis, marinate all the ingredients for 1-2 hours. Remove the
shallots and pass through a sieve. Allow to stand in the fridge.  Cook
the garlic very gently in the olive oil until soft. Allow to  cool. Put
some of the garlic oil into a hot pan and warm through the  tomato 1/4s
and roasted pepper. Fry the aubergine until golden brown  and tender on
both sides. Drain on some kitchen paper.  Blanch the spinach leaves in
boiling water and then put into cool  water. Dry on a tea towel being
careful not to tear them. Fry the  courgettes until golden brown but
still firm.  Line a salad ring with the spinach leaves and place a
slice of  aubergine in the bottom. Arrange the rest of the vegetables
into the  centre of the ring. Place another slice of aubergine on top
and fold  the spinach leaves over the top making a parcel effect.
Place into a moderate oven to warm through. Serve with the coulis.
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 985 Calories From Fat: 49 Total Fat: 5.9g Cholesterol: 0mg Sodium: 1786.7mg Potassium: 6153.7mg Carbohydrates: 219.5g Fiber: 33.9g Sugar: 14.9g Protein: 46.5g