Plenty: Vibrant Vegetable Recipes from London's Ottolenghi

I picked up two new cookbooks at Williams-Sonoma last night. This is one of them: "Plenty: Vibrant Vegetable Recipes from London's Ottolenghi". Yotam Ottolenghi is both the author, and the owner of several restaurants in London. I had never heard of him before, but I liked the cover, browsed the recipes in the store, and made the purchase.

Today, I picked up vegetables at the CSA and was faced with the need to do something with eggplant, peppers and several types of squash. Rather than return to my standby ratatouille, I instead found this recipe: "Very Full Tart: A fantastic Mediterranean feast, full to the brim with roasted vegetables."

I had to substitute several of the ingredients from the original recipe, based on what I had available. Butternut squash instead of sweet potato, delicata squash instead of zucchini, and baby mozzerella instead of ricotta.

First, to roast the vegetables. Two kinds of peppers on the top shelf. Eggplant, butternut and delicata sqhash on second shelf. Tossed with olive oil and sea salt.

Onions sauted in olive oil with bay leaves till they get soft and brown.

Heirloom tomatos

I made this with no crust because we're watching our carbohydrates. This is really more of a crustless quiche than a true tart.

All assembled and ready for the oven. Onions on the bottom, then roasted vegetables, tomatos and mozzerella. Finally, thyme to taste, two eggs (I used egg beaters) and some heavy cream (for which I substituted fat free half and half).

35 minutes in the oven and look what we have here: A Very Full Crust-less Quiche-like Mediterranean Feast!