Summer Vegetables with Herbs and Mozzarella.

(Serves 4)

For the marinated vegetables:
1 carrot, peeled and thinly sliced into 4-inch rectangles
1 zucchini, thinly sliced into 4 inch rectangles
1 red pepper, grilled, peeled and cut into
4-inch rectangles

1/2 cup olive oil
1 sprig thyme
1 sprig rosemary
For the eggplant:
4 tablespoons olive oil
1 eggplant, thinly sliced into 4 x 1-inch rectangles
Salt and freshly ground black pepper to taste
To serve:
1/4 cup marinated sundried tomatoes, pureed
8 ounces fresh mozzarella cheese, thinly sliced
4 asparagus tips, blanched and chilled in ice water
4 snow peas, blanched and chilled in ice water
1 green onion, peeled and thinly sliced
Small basil leaves
Fleur de sel and freshly ground black pepper to taste
For the garnish:
Mizuna leaves
Chive tips
Marinade, from above

For the marinated vegetables: Place carrot, zucchini and pepper in shallow dish. Add oil, thyme and rosemary, and let marinate overnight. Remove vegetables from marinade and drain on paper towels. Reserve marinade.

[ILLUSTRATION OMITTED]

For the eggplant: In saute pan, heat oil over medium heat. Season eggplant with salt and pepper and fry on both sides until tender. Transfer to paper towels to drain.

To serve: Arrange four slices of eggplant on plate and top with thin layer of sundried tomato puree. Place mozzarella on puree and top with overlapping slices of carrot, zucchini and pepper. Season with fieur de sel and pepper. Halve asparagus tips and place alongside with snow pea, green onion and basil, garnish with mizuna, chive tips and marinade, and serve.

Monthelie

Domaine Pierre Morey

Burgundy, France 2004