Vegetable Ring Food

ROOT VEGETABLE PAVE

Steps:

• Preheat oven to 350°. With a mandoline or vegetable peeler, cut the first 5 ingredients into very thin slices. Transfer to a large bowl; toss with flour. Stir in the cream, thyme, 1 tablespoon rosemary, salt and pepper., Place half of the vegetable mixture into a greased 9-in. springform pan. Sprinkle with 1/2 cup cheese. Top with remaining vegetable mixture. Place pan on a baking sheet and cover with a double thickness of foil., Bake until vegetables are tender and easily pierced with a knife, 1-3/4 to 2 hours. Remove from oven and top foil with large canned goods as weights. Let stand 1 hour. Remove cans, foil and rim from pan before cutting. Top with remaining cheese. Add reserved fennel fronds and, as desired, additional fresh thyme and pepper. Refrigerate leftovers.

VEGETABLE RING

Steps:

• Combine together all the ingredients in a bowl.
• Place this mixture into a greased 23cm ring mould.
• Cook on medium-high for 15 minutes.
• Allow to stand covered for 5-10 minutes before unmoulding onto serving plate.

VEGETABLE MOZZARELLA RING

Steps:

• In a large boil mix crushed garlic, olive oil and salt and pepper.
• Slice eggplant width ways and coat with oil mix. Broil eggplant.
• Repeat above step with all vegetables.
• Layer vegetables in a round mould or bundt pan. starting with eggplant, then mozzarella, fennel, peppers then zucchini.
• Turn pan over gently onto serving plate.
• Garnish with fresh basil leaves and serve with a pesto or sun-dried tomato sauce.