Italian Verrines

I found this recipe while looking for easy appetizers ideas. I was a bit skeptical about "easiness" of the whole endeavor at first. Turns out, as long as you have a blender/food processor and some Qtips (to wipe the glasses) these are a breeze to make. Here is my, slightly modified version of Italian verrines

What you need:

(for 8 verrines)

Green layer

1 large zucchini

1 shallot

parsley leaves 

1/2 tsp olive oil 

salt and pepper

White layer

1 cup plain yougurt

basil leaves

1 bulb roasted garlic

salt and pepper

Red layer

2 medium red peppers

1 tsp oregano (dried is fine)

1 garlic clove

olive oil

salt pepper

What to do:

Begin with red layer, since it requires the most time:

• Preheat oven to 350.
• Place peppers on a jelly-roll pan. Lightly coat peppers with olive oil. Bake for 30 minutes (until blackened on all sides) turning occasionally. 
• Place peppers in a large zip-top plastic bag; seal. Let stand 20-30 minutes (until cool enough to handle). At this point you should have no problem peeling off the skin. Cut peppers in half lengthwise; discard membranes and seeds.  Cut peppers in long strips.
• Place pepper in a small bowl.  Sprinkle with oregano and drizzle with olive oil.  Let stand to marinate for 15-20 minutes.

Meanwhile:

•  Cut zucchini into small cubes and fry in a pan with shallots and olive oil.  
• Place zucchini mix in the blender, add parsley, drizzle with olive oil and process until smooth.
• You might need to add a little bit of water, to make a smooth cream.  Add water gradually, one teaspoon at a time.
• Spoon zucchini cream into glasses.  Place glasses in the fridge.
• In a small bowl mix yogurt, roasted garlic (it should puree easy) and minced basil leaves.  Add salt and pepper to taste.
• Spoon white layer onto the green one.  Place glasses in the fridge.

Finally:

• Process marinated red peppers, garlic, salt and pepper in the food processor, until smooth.
• Spoon red layer on top of verrines.  Place them in the fridge for 10 minutes before serving.

Tips and Suggestions:

• Experiment with spices.  Use your favorite herbs for each layer.