Tuesday Taste Tempter 7.1.08

Tuesday Taste Tempter 7.1.08

Posted: Tuesday, July 1, 2008 8:46 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page. Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers. In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number. Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com. Today’s recipe has been submitted by Pick Tennessee Products. Oven-Roasted Squash Napoleons with Roasted Red Pepper Coulis 1 zucchini, cut on the diagonal into 1/4-inch slices 2 yellow summer squash, cut on the diagonal into 1/4-inch slices 2 cloves garlic, minced 1 teaspoon fresh minced chives 1 teaspoon fresh minced basil 1/8 teaspoon black pepper 2 tablespoons extra virgin olive oil 2 red bell peppers, roasted, peeled, seeded and chopped 1/4 teaspoon garlic powder 1/4 cup red onion, chopped 1/3 cup chicken stock Freshly ground black pepper to taste Basil leaves for garnish Place zucchini and squash slices in a shallow bowl. Combine next 5 ingredients and toss over slices. Allow to marinate at room temperature for 30 minutes. Preheat oven to 350 degrees. Spray a baking sheet with nonstick cooking spray. Evenly place zucchini and squash slices in a single layer on baking sheet. Drizzle any leftover marinade over slices. Place in oven and roast for 40 minutes, flipping slices halfway through cooking time. Meanwhile, combine remaining ingredients in a food processor and blend until smooth. To serve, place two zucchini slices side by side on a serving plate. Top with 2 slices of yellow squash, also arranged side by side. Repeat so that you have two layers of each, then top with a slice of zucchini to connect the two stacks. Puddle the red pepper coulis at the bottom of the plate and garnish with a basil leaf if desired. Serve immediately. Yield: 2-3 servings. Published in The Messenger 7.1.08

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