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)
1 large zucchini
1/2 tsp olive oil
salt and pepper
1 cup plain yougurt
1 bulb roasted garlic
salt and pepper
2 medium red peppers
1 tsp oregano (dried is fine)
1 garlic clove
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.
- 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.
- 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.