by Kayb
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my 116 recipes »
Kayb's Notes:
Expand2 medium zucchini Ask a question about this ingredient
2 medium yellow squash Ask a question about this ingredient
2 medium globe eggplant Ask a question about this ingredient
1/2 cup finely grated Parmigiano Reggiano Ask a question about this ingredient
1 teaspoon sea salt Ask a question about this ingredient
1/2 teaspoon cracked pepper Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1/2 cup Greek yogurt Ask a question about this ingredient
1/4 cup chopped fresh tarragon Ask a question about this ingredient
1/4 cup chopped fresh basil Ask a question about this ingredient
1 teaspoon lemon juice Ask a question about this ingredient
2 cloves garlic, finely minced or put through press Ask a question about this ingredient
1-3 tablespoon grated onion Ask a question about this ingredient
Using a mandoline (unless your knife skills are astounding), slice veggies very, very thin (1/8 inch). Cut zucchini and squash on bias to get good-sized pieces.
Ask a question about this stepPlace veggie slices in single layer on baking sheet lined with lightly oiled parchment.
Ask a question about this stepLightly brush veggies with olive oil, and sprinkle with parmesan and sea salt.
Ask a question about this stepBake at 250 for 20 minutes; increase heat to 350 and bake for another 5. Cool on racks completely before transferring to plate or bowl.
Ask a question about this stepMix yogurt and heavy cream; set aside on counter for at least an hour to thicken.
Ask a question about this stepStir in remaining ingredients and refrigerate, preferably for two or three hours to let flavors blend.
Ask a question about this step
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
