So yeah, I came from school shopping this weekend to the most amazing smells wafting through the house. And this. This gorgeous, edible work of art. Thoughtfully and meticulously put together by my husband. I say thoughtfully because he made this, this beautiful thing, just for me. I’m a pretty lucky girl, although I did have to clean up after him.
I love my veggies. Not quite like I love my cheesecake, but nevertheless, I love my veggies. Especially during the summer when they are abundantly fresh from the farm. How many of you can’t give all that zucchini away these days? So, you know what I mean then? I still have four more sitting on the counter. You know that means there will be more zuke recipes coming your way, right? Okay, just wanted to make sure you were well aware.
This is a fairly involved recipe as there is lots and lots of slicing and chopping and cutting, honestly I don’t think I would have attempted it. I kinda like the quick and easy recipes, you know that though. It was was made much easier with a mandoline. They really make beautiful, perfect slices quickly. FYI those things are lethal if you aren’t careful.
It really wasn’t that difficult, but it looks like it was. This is definitely a dish to serve at a summer get-together as it has a real “wow factor“. It really is a beautiful, impressive dish using the bounty of summer.
I have copied the recipe for you below, but you can check out the Youtube video here.
1 ea. (200g) onion, chopped
2 ea. (200g) carrots, washed, unpeeled and chopped
2 ea. (100g) celery ribs, washed and chopped
1 Tbsp (30g) butter
1 Tbsp (30ml) olive oil
1 Tbsp garlic, minced
1 yellow and 1 red bell pepper, charred, peeled, seeds and ribs removed
1 poblano pepper and 2 jalapeno peppers, charred, peeled, seeds and ribs removed
1 (28 ounces / 850g) chopped Roma tomato or can crushed tomato (preferably organic fire roasted)
1 tsp herbes de Provence*
Salt, pepper to taste
6 fresh basil leaves
*These mixtures typically contain savory, fennel, basil, thyme, and, for the American market lavender, and other herbs.
2 yellow squash, sliced into 1/16-in. (2mm) rounds
2 zucchinis, sliced into 1/16-in. rounds
2 Japanese or Chinese eggplants, sliced into 1/16-in. rounds
6 Roma tomatoes, sliced into 1/16-in. rounds
2 Tbsp (30ml) olive oil
1 tsp minced garlic
1 tsp parsley, chopped
Salt, pepper to taste.
Recipe very slightly adapted from Bruno Albouze of The Real Deal cooking channel on Youtube