Vegetable Platter With Herb And Garlic Sauce Recipe


MethodMain Ingredient


 Salt1 Teaspoon
 Carrots1⁄2 Pound
 Sweet red pepper1
 Green pepper1
 Yellow pepper1
 Tomatoes2 (Meaty Ones)
 Cooking cucumbers1⁄2 Pound
 Zucchini1⁄2 Pound
 Salt2 Pinch (Generous Pinch)
 Black pepper2 Pinch (Generous Pinch)
 Dry white wine1⁄2 Cup (8 tbs)
 Wheat germ oil3 Tablespoon
 Rosemary sprig1 (Dried Sprig)
 Mixed herbs2 Bunch (200 gm) (Chervil, Tarragon, Basil And Chives)
 Garlic2 Clove (10 gm)
 Sour cream2 Cup (32 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1875 Calories from Fat 1225

% Daily Value*

Total Fat 139 g214.3%

Saturated Fat 62.1 g310.4%

Trans Fat 0 g

Cholesterol 239.2 mg

Sodium 3121 mg130%

Total Carbohydrates 131 g43.6%

Dietary Fiber 34.8 g139.3%

Sugars 59.4 g

Protein 31 g62%

Vitamin A 1045.4% Vitamin C 1070.1%

Calcium 87.2% Iron 52.1%

*Based on a 2000 Calorie diet


Slice the eggplant, sprinkle with the salt and set aside 10 minutes.
Scrape and wash the carrots.
Quarter, clean, wash and drain the peppers.
Wash and dry the tomatoes and cut into eighths, removing the stem ends.
Peel and slice the cucumbers.
Slice the zucchini.
Pat the eggplant slices dry.
Preheat the oven to 400°.
Layer the vegetables in a fire-proof dish and sprinkle with the salt and pepper.
Whisk the white wine with the oil and drizzle over the vegetables.
Top with the sprig of rosemary.
Cover with aluminum foil and bake 40 minutes on the middle rack of the oven.
For the dressing wash and pat the herbs dry and chop.
Peel the shallots and garlic clove and chop.
Whisk the sour cream with the herbs, shallots and garlic.
Season with salt and white pepper to taste.