Celebrity
Recipes
from
National Vegetarian Week, 18-25 May, 1996
Roasted
Vegetable Layer
From Marks & Spencer
- You will find a wide variety of foods and a selection
or wines suitable for vegetarians at your local Marks and Spencer
store.
Serves 2
1 large
aubergine cut into thin slices lengthways, brushed with olive
oil, roasted for 6-7 minutes
1
jar St Michael sun dried tomato paste
2 red peppers,
roasted, skinned, de-seeded and cut into quarters
2 yellow
peppers, as above
2 courgettes,
cut into thin slices lengthways, brushed with olive oil and
roasted
for 6-7 minutes
To roast
the vegetables, place on a pre-heated baking skeet on the
top shelf of a pre-heated oven (225°C/425°F/Gas
Mark 7).
Filling (blend in food processor until
smooth)
200g /
7oz ricotta cheese
10g fresh
basil
80g mozzarella
cheese
salt
and pepper to taste
1. Lay a slice
of aubergine in a shallow ovenproof dish and spread thinly with
sun dried tomato paste, followed by 2 tablespoons of cheese filling.
2. Place red pepper on top of mixture, repeat process using yellow
pepper.
3. Use courgettes as next layer, then yellow pepper, topping with
aubergine as last layer, again spreading this with tomato paste and
cheese mixture (topping should glaze in oven).
4. Bake in oven for 20 minutes at 180°C/350°F/Gas Mark
4.
5. Serve with St Michael ready to bake Schiacciata Bread, Baby Leaf
and Watercress Salad and a chilled bottle of St Michael Gold Label
Chardonnay (suitable for vegetarians).
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The
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Other
recipes in this series:
Martina
Navratilova's Pesto Sauce
Pasta
with Lentils and Apricot Sauce
Anthea
Turner's Chocolate & Rum Roulade
Potato
and Fenugreek Curry
Sweet
and Savoury Mushroom salad
Mixed
Cheese and Spring Onion Rolls
Tuscan
Bean and Roast Tomato Soup
Roast
Vegetable Tarts
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