Date: Fri, 26 Feb 1999 07:54:20 -0800
From: Amy Zuydhoek (Amy@exdesign.com)
Grilled Zucchini Lasagna w/ roasted Red Pepper Sauce
* 2/3 cup Vegetable broth (approximately)
* salt and pepper, and a pinch of cayenne
* 6 medium zucchinis
* 9 lasagna noodles, cooked
* 20 basil leaves
* 4 large red bell peppers
* 1 onion, chopped
* 3 cloves of garlic, crushed
* 3/4 cup bread crumbs
* 1 tablespoon balsamic vinegar
* 1/4 teaspoon saffron, soaked in 1 tablespoon hot water ( I use
turmeric, who can afford saffron?)
Roast, peel and core red bell peppers (for me it's easiest to do this
by broiling them). Cook the onion and garlic over medium heat until
soft but not brown. Combine peppers, onion mixture, and bread crumbs
in a food processor and puree to a smooth paste. Add the vinegar,
saffron, and enough vegetable stock to obtain a thick sauce. Correct
seasonings adding salt, pepper, cayenne, and vinegar to taste. Sauce
should be very highly seasoned.
Cut zucchini lengthwise into 1/4" slices. Grill until limp (or
broil). Preheat oven to 350 degrees. Spray an 8 x 11" baking pan
with olive oil spray. Spread 3 lasagna noodles over bottom. Arrange
1/3 of zucchini strips over noodles. Arrange 1/4 of basil leaves on
top and spread with 1/3 sauce. Make second and third layer in this
fashion. Bake for 30 to 40 minutes or until thoroughly heated.
kwvegan vegan