Raw Vegetable Lasagne Extravaganza!

 
1/4 cup green pepper, destemmed, deseeded, and finely diced
1/4 cup red pepper, destemmed, deseeded, and finely diced
1/4 cup carrot, finely diced
1/4 cup celery, finely diced
2 T. green onion, minced
1-2 medium zucchini, very thinly sliced on the diagonal (need 24 slices)
1/4 cup Garlic and Herb Marinade, divided
1 recipe of Artichoke Paté
1 recipe of Tomato and Herb Paste
 

Begin the raw lasagne by preparing the marinated vegetables. In a small bowl, place the green pepper, red pepper, carrot, celery, and green onion, and stir to combine. In medium bowl, place the slices of zucchini, drizzle 2 T. of the Garlic and Herb Marinade over the zucchini, and move the slices of zucchini around in the bowl to thoroughly coat the slices with the marinade. Add the remaining 2 T. of the Garlic and Herb Marinade to the chopped vegetable mixture and toss well to combine. Place the zucchini slices and chopped vegetable mixture in the refrigerator and leave them to marinate for several hours to soften them slightly and infuse them with the flavors of the marinade.

Remove the marinating vegetables from the refrigerator. Prepare the Artichoke Paté and Tomato and Herb Paste according to their recipe instructions. Assemble the pieces of lasagne on a large platter. To assemble each piece of raw lasagne: place one slice of the marinated zucchini, carefully spread 1 T. of the Artichoke Paté over the slice of zucchini, then 1 T. of the chopped marinated vegetables, followed by 1 t. of the Tomato and Herb Paste, repeat the layers, and place a slice of zucchini on top. Repeat the layering procedure with the remaining ingredients. Serve 2 or more pieces per person.

Serves 3-4

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett