Week of 8/16/1999

Grilled Vegetable Hero

4 slices eggplant
1/2 red pepper, cut into long strips
1/2 yellow pepper, cut into long strips
2 scallions, halved lengthwise
1 garlic clove, peeled
1/4 tsp. salt
1/4 cup mayonnaise
1/2 French or Italian bread, halved
4 slices mozzarella

Heat a grill or ridged steak pan over high heat. Cook the eggplant, red and yellow peppers and scallions until soft and spotted with brown, turning once, about 10 minutes. Meanwhile, crush the garlic and salt in a mortar until smooth; stir into the mayonnaise. Grill the bread, crumb side down, for 3 minutes, or until lightly toasted. Spread the bread with the garlic mayonnaise, top with the vegetables and mozzarella, close, wrap in foil and serve while still warm, or within 4 hours. Serves 1.

Grilled Vegetables with Provolone

8 scallions
2 onions, cut into thick slices
1 eggplant, sliced in rounds
2 zucchini, sliced lengthwise
1 red pepper, roasted
1 yellow pepper, roasted
1/4 tsp. salt
4 oz. Provolone, thinly sliced
1/4 cup extra-virgin olive oil

Cook the scallions, onions, eggplant and zucchini on the barbecue until browned on both sides, turning once; the eggplant will take a few minutes more than the other vegetables. Slice the roasted red and yellow peppers into thin strips.

Arrange the scallions, onions, eggplant, zucchini and peppers on a serving platter, season with salt and top with the cheese slices while the vegetables are still hot. Drizzle the vegetables with the olive oil and serve immediately. Serves 4.

Brown Butter Peach Tart

Crust:
7 Tbls. butter (no substitutions), melted and cooled to room temperature
1/3 cup sugar
1/4 tsp. vanilla extract
1 cup all-purpose flour
pinch salt

Brown Butter Filling:
1/2 cup sugar
2 large eggs
1/4 cup all-purpose flour
1/2 cup butter (no substitutions)
3 medium peaches (about 1 pound), peeled and thinly sliced

Prepare crust: Preheat oven to 375 degrees. In medium bowl, stir melted butter with sugar and vanilla until combined. Stir in flour and salt until dough just begins to come together. Press dough into 9 inch tart pan with removable bottom. Bake crust 15 minutes or until golden brown. Meanwhile, prepare Brown-Butter Filling: In small bowl, with wire whisk, beat sugar and eggs until well mixed. Beat in flour until blended; set aside.

In 1-quart saucepan, heat butter over medium heat until melted and a dark, nutty brown but not burned, about 5 minutes, stirring occasionally. Whisking constantly, pour hot butter in steady stream into egg mixture until blended.

Arrange peach slices decoratively on warm tart shell; pour in brown-butter mixture. Bake tart 45 minutes or until puffed and golden. Cool completely on wire rack. Refrigerate any leftovers. Makes 12 servings.