Ingredients:1 large yellow tomato, sliced into 1/4": slices1 large red tomato, sliced into 1/4": slices1 eggplant, sliced into 1/4": slices1 delicata squash, prebaked and sliced into 1/4": slices6 fingerling potatoes, prebaked and sliced into 1/2": slicesolive oil, salt and pepper to taste
Directions:1.Toss vegetables in olive oil, salt and pepper.2.Grill until tender and nicely charred.3.Stacked grilled vegetables into a tower.4.Drizzle with charred tomato vinaigrette.
3 tablespoons olive oil3 medium yellow peppers3 medium red peppers1/4 cup white wine1/2 teaspoon salt1 cup crushed tomatoes1 tablespoon shredded basil1 cup coarsely chopped onion
Directions:1.Slice peppers lengthwise into 1/2 inch strips.2.Heat oil for 30 seconds over medium heat.3.Drop pepper strips into oil.4.Add onion and salt.5.Saute over medium heat for 15 mins.6.Deglaze with white wine.7.Add basil and continue cooking for 5 mins.8.Serve hot as appetizer or side dish.
*** Makes 1 10": round cake ***
Cake Ingredients:1 cup sugar3 large eggs, separated2 tablespoons unsalted butter, softened1 cup yogurt1 cup fine semolina1 cup all purpose flour2 teaspoons baking powder1/3 cup brandy1 cup coarsely chopped unblanched almondsgrated zest of one lemon
Syrup Ingredients:1 1/2 cups sugar1 1/4 cups water3-4 tablespoons brandywhole zest from half a lemon, removed in strips with a vegetable peeler
Directions:1.Preheat the oven to 400.2.Grease a 10": round cake pan.3.Set aside 2 tablespoons of sugar.