I have been asked countless times to create vegetarian meals for large parties or wedding receptions, and having been a vegetarian for many years I understand the need for a "vegetarian" to be treated with a little respect at a function and not be served a plate of canned corn and string beans as I have been served, many, many times when I was a vegetarian. So, in my arsenal of vegetarian meals, I have many wonderful recipes that would work, except for one, little itty bitty problem......inevitably, at a reception for about 150 people or more, with about 11 or 12 confirmed vegetarians....there will always be a VEGAN......... 

Now, I am not against Veganism, I love animals.....I am just against Vegan's not letting their hosts know that they won't eat a little cheese. ...It has happened so many times that I made a decision, NEVER AGAIN!

So, I always prepare the vegetarian meal at an event as a Vegan dish. Surprisingly, I discovered that the dish I frequently feature is also Kosher Style.........Mozel Tov!

Here is my delicious, and fool proof vegetarian dish........

Grilled Vegetables with Polenta and Tomato Marmalade

Ingredients:

1 large eggplant

4 - 5 portobello mushrooms

2 - 3 yellow squash

2 - 3 green squash

2 - 3 red onions

2 red bell peppers

1 yellow bell pepper

4 - 5 polenta rounds

1 can of chopped tomatoes or 6 vine ripened tomatoes, pealed and chopped.

3 - 4 firm ripe tomatoes

asparagus, garlic, red onions, to garnish

3/4 cup of sugar

3/4 cup of balsamic vinegar

Virgin olive oil, salt and pepper

Mode:

First, know that any seasonal vegetable will work for this recipe, what I have listed is simply what is usually always available at grocery stores.

Take all the vegetables, and slice into nice round or square pieces that will easily stack. Apply olive oil, and bake of individual baking dishes in pre heated 325 degree oven. Each vegetable will cook at different times. Do not over cook the Eggplant, and do not overcook any of the vegetables......after all of the vegetables are cooked, set aside to cool.

The marmleade is really just a thick reduction of tomatoes, vinegar and sugar......start by combining the balsamic vinegar and the sugar in a sauce pan, reduce by half and add the tomatoes, continue cooking at low heat until the mixture is thick, but not sticky.

The Polenta...personally I hate making polenta.....! So I sometimes buy it pre made and it is so inexpensive and it saves so much time........! So there!

Assembly:

Start with the largest pieces that you have prepared and begin to stack. Once stacked, secure with toothpick or bamboo skewer. place stacks on a large sheet pan and reheat at 275 for about 10 minutes

Plate, each stack and garnish with baby carrots, asparagus, or anything seasonal. Add the marmalade and serve.