Bethlehem Vegfest is less than a month away (holy moly!), and I’ve been looking at the poster design by Christian Weber Creatives and got inspired to make this dish.
I also hope you’ll give a round of applause, once again, to Matt and Sarah of Lehigh Valley Mirror for turning this video into a Save the Kales web cooking show – which will become a monthly feature! This is the first one and I am so excited to get better, share more recipes and little tips called “Food For Thought” (an homage to Colleen-Patrick Goudreau’s amazing podcasts, but also a fun play on words).
This is some of great poster art for Bethlehem Vegfest, six designs in total, and you can find all the designs on the facebook event page!
You’re going to be there, right? “Yes, of course!” That’s what I thought. On to the recipe…
WATCH THIS VIDEO, OH MY GOSH!
EGGPLANT ZUCCHINI AND POLENTA VEGGIE STACKS
*This recipe makes enough for 2-3 stacks, but you can make a hundred more depending on how many veggies you use and how big they are.
- 1 medium eggplant, sliced into inform rounds about 1/2 inch thick
- 1 medium zucchini, sliced into uniform rounds about 1/2 inch thick
- 1/2 refrigerated polenta, sliced into rounds 1/2 inch thick
- about 1/2 cup olive oil (may not use all of it)
- 3-4 cloves of garlic, grated
- 1/4 cup fresh basil, plus extra for garnish
- 1 cup cherry tomatoes, halved
Heat oven to 350 degrees. Spray a cookie sheet with nonstick spray, and lay out cut zucchini and eggplant. Brush lightly with olive oil and season with a little sea salt and pepper. Put in the oven for about 25 minutes, until veggies are cooked and tender.
When you have about 10 minutes of cooking time left, put the cherry tomatoes in the oven (use the same cookie sheet if you have room).
Heat olive oil in a pan, enough to coat the bottom. Add the polenta slices and cook for 5-8 minutes on each side. One side is done when it’s golden in color. Move to a plate covered in paper towels to absorb some of the oil.
In a small saucepan, add about 1/4 cup olive oil and heat on medium high. Add the grated garlic until it starts to just brown, but not burn. (Make sure the heat is not too high.) Allow to simmer for about 5 minutes becoming very fragrant. Remove from heat.
Allow oil to cool a bit, or just be careful not to burn yourself for this next step! Add garlic oil to a blender or food processor with 1/2 cup fresh basil, and blend on high until oil becomes green.
Start stacking! I used polenta on the bottom since it’s a little sturdier, but go in any order. Top with a drizzle of the garlic and basil oil, some of the roasted tomatoes, and a leaf or two of fresh basil. PRETTY!