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Old 12-26-2009, 07:16 PM   #25
On the road to being a farker

Join Date: 06-23-09
Location: My house

OK, now this might not be as involved as the "Parsley" dish but here it goes...
First you make a ratatouille = eggplant , peppers, onion, garlic. For those of you completely unfamiliar, those are vegetables . I also season with thyme, pepper and salt.

Layer Filo dough with olive oil and Parmesan cheese. About 8 to 10 sheets. I was a bit busy, so I didn't make the Filo this time.

Then I tucked the filo into a tart pan and added the ratatouille.

I added a layer of cheese. You can use Provolone, but I used Manchego this time. Then a layer of tomatoes and zucchini.

Then a final coat of olive oil and Parmesan and pepper.

Then cooked on the Primo Oval with diffusers for 1hr. at 350*.

It has to cool a bit to slice nicely and in the summer when I make it we often serve it at room temp. These days, room temperature is too darn cold, so we serve it warm.

Use the last shot.
ecode is offline   Reply With Quote