Vegetable Platter With Herb And Garlic Sauce
|Sweet red pepper||1|
|Tomatoes||2 (Meaty Ones)|
|Cooking cucumbers||1⁄2 Pound|
|Salt||2 Pinch (Generous Pinch)|
|Black pepper||2 Pinch (Generous Pinch)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Wheat germ oil||3 Tablespoon|
|Rosemary sprig||1 (Dried Sprig)|
|Mixed herbs||2 Bunch (200 gm) (Chervil, Tarragon, Basil And Chives)|
|Garlic||2 Clove (10 gm)|
|Sour cream||2 Cup (32 tbs)|
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.