• Chef de Cuisine, Bon Appetit
• Former Luxury Resort Chef and Instructor
• World cuisine inspired by travel to over 40 countries
• Graduate, Culinary Arts School Kathmandu
A fantastic vegetarian option! Zucchini squash, sweet peppers and eggplant marinated with olive oil, fresh thyme and garlic are all baked, then layered with fresh mozzarella, roasted tomato sauce and broiled until golden brown. Served with parmesan crusted polenta cakes.
zucchini, yellow squash, red pepper, eggplant, olive oil, garlic, thyme, tomato, onion, basil, fresh mozzarella, shredded mozzarella, parmesan, polenta, parsley