One of the best parts of summer is the fresh fruit and vegetables. But by the end of summer, many people have run out of ideas as to what to do with the abundance of produce. Zucchini and tomatoes are the most common vegetables we see at the season’s end and Collin Ambrose, chef and owner of Estia Restaurant in Amagansett , N.Y., describes what to do with these versatile favorites.
“VICTORIA’S GARDEN” is extremely versatile and can be used on pasta, bread, or even in an omelet. The recipe doesn’t have any specific measurements so use all the summer veggies you’ve got, and use your instincts on the rest.
VICTORIA’S GARDENCollin Ambrose
Roast a sheet pan full of sliced Turkish (small) eggplant and zucchini squash with sliced leeks, fresh basil and celery, olive oil, cracked pepper and salt.
Do not cover, and roast in a 350 degree oven until they begin to show color and curl at the edges of the pan.
To prepare the dish, set out garlic puree - a smooth paste of pureed garlic cloves that have been simmered in vegetable oil until soft and then drained and processed until smooth. You will also need vegetable or chicken stock, some more sliced leeks and a few ripe tomatoes.
Bring a sauté pan to heat over a high flame, add oil and leeks. Soften the leek and then add half a large tomato. Stir in ½ cup of stock, add some garlic puree to thicken the sauce and bring to a boil.
Prepare fresh fettuccine in boiling salted water. When the pasta is ready, add it to the sauce. Toss in a big spoonful or two of the roasted vegetables. Garnish with fresh goat cheese and lots of sliced basil.
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