Vegetarian Plate Recipe
grilled eggplant / grilled portabella mushroom / hummus / seasonal vegetables / choice of: fried polenta, truffled soft polenta, or pesto risotto (gluten free option available upon request)
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Ingredients
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Vegetables
Hummus
Polenta or Risotto
Method
Preparation of Vegetables
- 1
Grill the Eggplant and Portabella Mushrooms
Slice the eggplant into 1/2 inch thick rounds and the portabella mushrooms into 1/2 inch thick slices. Brush with olive oil, and season with salt and pepper. Preheat the grill to medium heat and grill the vegetables for 5-7 minutes on each side until tender and grill marks appear.
- 2
Hummus Preparation
- 3
Cooking Polenta or Risotto
- 4
Prepare the Polenta
In a saucepan, bring vegetable broth to a boil. Gradually whisk in polenta, reduce heat, and simmer for 15-20 minutes, stirring frequently until thickened. Stir in Parmesan cheese (if using) and truffle oil (if making truffled polenta).
- 5
Prepare the Risotto
In a saucepan, heat 1 tbsp of olive oil over medium heat. Add the risotto rice and toast for 2 minutes. Gradually add vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue until the rice is creamy and cooked through, then stir in pesto sauce.
