“This dish has the greatest hits of the farmers’ market in August in one pot, simply prepared and arranged so that you can sample the flavors of the season and the vegetables grown by many different farmers.” —Louis Moskow, chef and owner of 315 Restaurant & Wine Bar, in Santa Fe
ROASTED VEGETABLES
4 shallots, peeled
8 baby carrots
1 green zucchini
1 yellow squash
8 baby eggplants
2 tablespoons olive oil
Salt and pepper to taste
SAUTÉED VEGETABLES
1 yellow onion, peeled and diced
2 ears of corn, kernels stripped
1 green pepper, seeds removed and diced
1 red pepper, seeds removed and diced
2 tablespoons olive oil
Salt and pepper to taste
GOAT CHEESE FONDUE
1 shallot, peeled and minced
1 tablespoon butter
1 cup cream
6 ounces goat cheese
1 tablespoon chopped herbs
Pinch of cumin
Salt and pepper to taste
TOMATO FONDUE
4 tablespoons olive oil
1 onion, diced
1 tablespoon chopped garlic
1 tablespoon tomato paste
½ cup white wine
16-ounce can plum tomatoes
5 basil leaves
1 bay leaf
Salt and pepper, to taste
Serves 4
ROASTED VEGETABLES
1. Cut all vegetables into large pieces and toss in a pan with olive oil, salt, and pepper.
2. Preheat oven to 375°. Roast veggies for 45 minutes
SAUTÉED VEGETABLES
Heat oil in a pan over medium heat and sauté vegetables until translucent.
GOAT CHEESE FONDUE
1. In a small pot over medium heat, sweat shallot in butter.
2. Add remaining ingredients and stir until blended. (Do not let it boil.) Keep warm.
TOMATO FONDUE
1. Heat olive oil in a large pot over medium heat. Sweat onion for about 10 minutes, adding garlic for the last two minutes.
2. Add tomato paste and cook for 2 minutes. Add wine and cook for 5 minutes, then stir in tomatoes, basil, bay leaf, salt, and pepper.
3. Simmer for 45 minutes, then purée.
Keep warm.
ASSEMBLY
1. Place roasted and sautéed vegetables in a large shallow pot and set it on a platter.
2. Offer fondues in individual ramekins for dipping.