Olympic

YOUR PRODUCE MAN’S

OLYMPIC RECIPES

By Executive Chef Charles Connell

Double Tree Hotel

GRILLED EGGPLANT & VEGETABLE LASAGNA WITH GOLDEN KIWI SALSA

Ingredients

2 ea Eggplant (thinly sliced)

1 ea Red Bell Pepper (cut in half)

1 ea Yellow Bell Pepper (cut in half)

2 ea Zucchini Squash (thinly sliced)

2 ea Yellow Squash (thinly sliced)

8 spear Asparagus

2 cup Spinach (julienne strips)

2 TBS Oregano (chopped)

¼ cup Basil (chopped)

8 oz Mozzarella Cheese (sliced)

4 oz Mozzarella Cheese (shredded)

2 oz Romano Cheese (grated)

3 ea Shallots (chopped)

8 slices Tomato (about ¼ “ thick)

½ cup Olive Oil

2 TBS Olive Oil

½ cup Balsamic Vinegar

3 clove Garlic (chopped)

to taste salt and pepper



Instructions

· Put all vegetables in a bowl, except the tomatoes. Toss them with ½ cup
Olive Oil, ½ cup Balsamic Vinegar, ½ the amount of Chopped Garlic
and Shallots and 2 TBS of Oregano. Season with salt and pepper. Make sure all
the vegetable slices are coated.

· Grill the vegetables. Set aside to cool.

· When cool, julienne cut the Red and Yellow Bell Peppers.

· In a saute pan over medium heat, put 2 TBS Olive Oil. When pan is hot,
saute the remainder of the Garlic and Shallots with the julienne cut Spinach.
When the Spinach becomes wilted, take pan off the heat and cool.

· Lightly grease the bottom of a sheet pan with Olive Oil. Now you can
build four individual Lasagnes.

· First put down one slice of Grilled Egpplant, then a layer of Spinach,
then a layer of yellow squash, then a layer of sliced tomato. Then 3 slices of
Mozzerella, then another Eggplant. Two of the Asparagus goes next along with
the julienne Peppers. Sprinkle Basil on top at this point. Continue building
your masterpiece with 1 oz of Shredded Mozzerella, then add Zucchini Slices and
top with the last of the Eggplant slices. Top with more chopped Basil and Romano
Cheese.

· Bake at 350 degrees for about 15 minutes.

· Serve on a plate with Red Pepper Sauce and Kiwi Salsa (see those recipes
below.)

YOUR PRODUCE MAN'S

OLYMPIC RECIPES

By Executive Chef Charles Connell

Double Tree Hotel

ROASTED RED PEPPER COULIS

Ingredients

1 can Roasted Red Peppers

1 tsp Garlic (chopped)

1 TBS Shallots (chopped)

¼ cup Lemon Juice

1 TBS Herbs (Basil, Oregano, Thyme, whatever you want) chopped

to taste Salt and pepper

Instructions

· Saute lightly the Shallots, garlic, herbs, lemon juice, salt and pepper.

· Combine with Roasted Red Peppers.

· Blend mixture.

· Pour into a small pan and reduce by one third.

· Keep warm for service.

GO FOR THE GOLD KIWIFRUIT SALSA

Ingredients

10 ea Gold Kiwifruit

1 ea Lime (juiced)

1 ea Lemon (juiced)

1 ea Red Onion (fine diced)

½ cup Cilantro (chopped)

1 cup Red Bell Pepper (fine diced)

2 TBS Honey

1 TBS Balsamic Vinegar

to taste pepper

Instructions

· Mix all ingredients together and let sit for at least one hour.