VEGETARIAN STACKS

DIFFICULTY: 1

PREPARATION: 30 minutes

COOKING: 15 minutes

SERVINGS: 4

INGREDIENTS:

• 10 oz. (300 g) ripe tomatoes
• 7 oz. (200 g) yellow bell peppers
• 5 oz. (150 g) grated celeriac
• 7 oz. (200 g) summer squash
• 5 oz. (150 g) radicchio
• 7 oz. (200 g) fennel
• 9 oz. (250 g) zucchini
• 6 small eggplants
• 7 oz. (200 g) red onions
• 7 oz. (200 g) leeks, white parts only generous
• 1/3 cup (100 ml) milk
• 3 tbsp. (50 ml) extra-virgin olive oil
• All-purpose flour
• Vegetable oil for frying
• salt and pepper

INSTRUCTIONS:

1. Cut the white parts of the leeks into thin strips.
2. Soak leeks in milk for 10 minutes, then drain.
3. Coat leeks in flour.
4. Heat a skillet of oil to a boil and deep-fry the leeks.
5. Drain leeks on a paper towel, season with salt, and set aside.
6. Roast or grill the peppers, then peel them and slice them into rounds.
7. Slice the eggplant, onion, and zucchini into rounds of about 1/8-inch (3 mm) thick.
8. Slice the celeriac and squash, then, using a pastry cutter, slice them into discs the same size as the other vegetables.
9. Slice the tomatoes, fennel, and radicchio.
10. Cook the celeriac for 5 minutes in a pot of salted boiling water.
11. In another pan of boiling water, parboil the pumpkin for one minute.
12. Heat the oven to 475°F (245°C).
13. Drizzle the eggplant, onion, zucchini, celeriac, squash, fennel, and radicchio with olive oil and roast in a roasting pan for about 35 minutes. (Grilling the vegetables is an option).
14. Place all the cooked vegetables in a bowl, season with salt and pepper and a drizzle of oil and let marinate for at least 15 minutes.
15. Layer vegetables to create stacks.
16. Garnish with the deep-fried leeks and serve.