Ingredients:
1 cup sliced Zucchini
1 cup Extra Virgin Olive Oil
1 cup of diced Tomatoes
1 cup sliced Mushrooms
1 cup sliced Yellow bell pepper
1 Egg Plant
1 cup Green Bean
Kosher Salt (to taste)
Pepper (to taste)
5 Garlic cloves
1 cup Goat cheese
1 cup Marscapone Cheese
Basil Leaf
Parsley
Directions:
? Slice zucchini on mandolin, toss with olive oil, kosher salt and pepper, then roast in the oven at 350° F for 10 minutes.
? Thinly slice eggplant, and sprinkle with kosher salt and let stand for 30 minutes. Wipe salt and drizzle with olive oil and roast in oven, approximately 25 minutes, until tender.
? Repeat the same process with tomatoes & mushrooms
v ? Grill yellow bell pepper until black, place in a bowl and wrap with saran wrap; when cool to touch, peel the skin and dice into small pieces.
? Place garlic in oil and set on the stove at low flame and cook until tender.
? Mix equal amounts of goat cheese and marscapone cheese in a bowl, set aside.
? Make pesto - combine chopped yellow pepper, diced garlic, basil, parsley, olive oil, salt and pepper.
? Puree half of this mixture and combine with the rest
? Put in 400 degree oven for 15 minutes
? Sauté green beans in olive oil until hot. Add whole garlic cloves
? Add all together, green beans, yellow pepper pesto, cheeses, and other vegetables
