It's been said nobody does veggies like the French. I don't know about all that but this layered grilled vegetable "cake" will make a believer out of everybody. A PITA to make (a two day effort) but so worth it. Can be eaten cold, warm or hot. With temps being what they are, cold is awesome. Especially after grilling the veggies when the outside temp was 99 degrees F
Ingredients: Grilled eggplant Grilled zucchini Grilled summer squash Grilled red bell peppers Grilled yellow bell peppers Grilled Poblano peppers Wilted Spinach Mushrooms duxelles A bouquet for the tomato fennel marmalade made of onion, garlic, shallots, herbs de Provence, fresh thyme, fresh oregano and EVOO* wrapped in foil and grilled. *EVOO is allowed if making this cake vegan. Skip the salt and use aquafaba if making it Whole-Foods Plant-Based Fire roasted Fennel roasted in a pan over live fire
Topped with Provencal Tomato Fennel Marmalade
Absolutely delicious by anyone's standards
Vibrant colors in the sunlight. A vegetable masterpiece.
This is one of those dishes that crosses all boundaries. Vegan? WFPB? Who cares! Labels like these simply don't apply here. Good food is good food and this dish is excellent.
I found this French herbed grilled vegetable cake to be absolutely magnificent served warm. Cold, not so much. Cold doesn't do much for the flavor of savory dishes but I tried it anyway.
I suppose room temp service would be okay but I found that two to three minutes in the microwave changes this from merely good to spectacular. I don't write or say OMG often but I'll leave it here today. I wasn't sure if slices would hold their shape in the microwave but they did that nicely. The compression did its job. Dense, flavorful, fire roasted and downright wonderful.
All in all there is a lot going on with this thing. One of the better things I've made. In my book, it's a real winner that will impress anybody.
I now know what to serve next time the Queen visits