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The Quilt Inn Country Cookbook
Aliske Webb
2
1
1
2
1
5
1
leeks, washed, dried and cubed
/2 cup pitted olives
eggplant, cubed
tbsp. olive oil
tsp. salt
cloves garlic, minced
/3 cup Pesto (for recipe, see below)
fresh ground pepper to taste
Sprinkle eggplant with salt and set aside 1 hour.
Preheat oven to 350F. Rinse, drain and pat dry with paper towels. Saute leeks
and garlic in olive oil for 5 minutes. Add zucchini and cook another 3 minutes. Stir in
tomatoes, olives, pesto, pepper and eggplant. Transfer to ovenproof dish. Cover and
bake for 45 minutes, stirring occasionally.
Here is a basic all purpose pesto. However, you can substitute the basil with
just about any other herb, even sun dried tomatoes or beans.
Zesto Pesto
4
2
1
1
1
cloved garlic, minced
cups fresh basil, rinsed and dried
/3 cup olive oil
/2 tsp. salt
/2 tsp. fresh ground pepper
Put garlic and basil in blender. Add oil slowly and puree. Put pesto, salt and
pepper in small mixing bowl and refrigerate.
Quiche de Nice, Sans Oeufs (Without Eggs!)
1
2
pastry pie shell
tbsp. Dijon mustard
Brush mustard on pie shell, set aside.
Filling:
4
sweet red peppers, cut into slices
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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