Leek Bundles With Provencal Vegetables
In this appealing appetizer, the addition of peste to the dressing, with its delicious
flavors of basil, pine nuts, garlic, and Parmesan cheese, complements the peste
inside the parcels, where it enhances the eggplant slices.
Serves 4
- 1 large leek, green part only, trimmed and cut in half lengthwise
- 1 eggplant, cut into 8 slices
- 1 zucchini, sliced
- olive oil for brushing
- 1/2 tsp herbes de Provence
- salt and black pepper
- 1 red pepper, cored, seeded, roasted, and peeled
- 80z (200 g) canned tomatoes,
drained
- 3 tbsp store-bought pesta
- 2 garlic cloves, chopped
- carrot julienne to garnish
PESTO DRESSING
- 3 tbsp olive oil
- 3 tbsp white vinegar
- 1 tsp store-bought pesto
STEPS :
- Blanch the leek for 1 minute. Drain and rinse. Separate the green layers to get
13 strips.
- Brush the eggplant and zucchini slices with the oil, sprinkle with the herbs, and
season. Cook under the broiler, 4 in (10 cm) from the heat, for 5 minutes.
- Cut the red pepper and tomatoes into chunks. Brush the slices of eggplant with pesto.
- Cut one of the strips of leek into 4 long strands and set aside. Take 3 strips of
leek and place them on top of one another in a star formation. Assemble the leek
bundles.
- Put the bundles on a baking sheet and bake in a 350°F (180°C) oven for 10 minutes.
- Make the pesto dressing: whisk the oil, vinegar, and pesto. Spoon the dressing onto
4 serving plates, place a bundle on top, garnish, and serve immediately.
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Assembling the leek bundles
Place a slice of eggplant where the strips of leek cross. Place
a piece of red pepper on top, then 1- 2 slices of zucchini, a little of the chopped
garlic, a piece of tomato, and finish with another slice of eggplant.
Fold the ends of the leek strips up over the filling so that they
meet in the middle and enclose the vegetable filling.
Tie the bundle with one of the long strands of leek or with a length
of string. Repeat the assembling steps with the remaining leek strips and vegetables
to make 4 bundles.
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