Recipe by Manami
Another Wolfgang Puck recipe; here he grills vegetables because he says they retain more of their flavor than when steamed or boiled. A grilled jalapeno dressing is used as well. EatingWell Magazine, August/07.
- 1 red bell pepper, halved and cored
- 1 yellow bell pepper, halved and cored
- 1 small fennel bulb, sliced lengthwise 1/3 inch thick
- 1 Japanese eggplant, sliced lengthwise 1/2 inch thick
- 1 ear of corn, shucked
- 1 small onion, sliced 1/3 inch thick and separated into rings
- 1 medium zucchini or 1 medium yellow squash, sliced lengthwise 1/2 inch thick
- 1 jalapeno
- 2 tablespoons extra virgin olive oil, plus more for brushing
- salt & freshly ground black pepper, or
- 1 1⁄2 cups cherry tomatoes, halved
- 1⁄3 cup fresh lime juice
- 1⁄4 cup chopped cilantro
- 3⁄4 teaspoon ground cumin
GOAT CHEESE-GARLIC TOASTS
- 1 baguette, sliced (6 - 1/2 inch thick)
- extra virgin olive oil, for brushing
- 1⁄2 cup fresh goat cheese, softened (3 1/2 ounces)
- 1 tablespoon chopped parsley
- 1 tablespoon minced chives
- 1 teaspoon chopped thyme
- salt & freshly ground black pepper
- 1 garlic clove, halved
Directions See How It's Made
- Light a grill.
- Brush the bell peppers, fennel, eggplant, corn, onion, zucchini and jalapeno with oil and season with salt and pepper.
- Grill over moderately high heat for about 15 minutes, turning often, until the vegetables are lightly charred and tender.
- Peel the charred skin from the jalapeño, cut it in half and discard the stem and seeds.
- Coarsely chop the jalapeño and put it in a blender.
- Peel the bell peppers; coarsely chop them and transfer to a large bowl.
- Using a large knife, cut the charred corn kernels from the cob and add them to the bowl.
- Coarsely chop the remaining vegetables and add them to the bowl along with the cherry tomatoes.
- Add the 2 tablespoons of olive oil and the lime juice, cilantro and cumin to the blender and puree until smooth.
- Pour the dressing over the vegetables, toss well and season with salt and pepper.
- Preheat the oven to 350°.
- Brush the bread with olive oil and bake for 7 minutes, until crisp.
- Alternatively, grill the bread over moderately high heat for about 30 seconds per side, until browned
- Meanwhile, in a bowl, blend the goat cheese with the parsley, chives and thyme; season with salt and pepper.
- Rub the toasts with the garlic. Spread the goat cheese on top and serve warm or at room temperature.
- *MAKE AHEAD The vegetables can be grilled up to 6 hours ahead. Toss them with the dressing just before serving.**.