Summer is in full swing and I am seeing Ceviche and Tartar on a lot of menus. As I have a bountiful vegetable and herb garden available to me I thought about making a vegetable tartar.
I served this recently at a Wine Over Marble Tuesday night event and it was a huge hit.
1 red pepper, seeded
1 yellow pepper, seeded
1 orange pepper, seeded
1 English cucumber (partially peeled and seeded)
1 small jalapeno, seeded and ribs removed unless you like it hot!
1 small zucchini
1 small summer squash
1 bunch scallion, finely chopped
2 Tbsp. minced basil
1 Tbsp. chopped chive
1 Tbsp. chopped mint
3 Tbsp. Champagne vinegar
¼ cup good Olive oil
Salt and pepper to taste
1-package Wonton skins (round are easier to eat if you can find them, if not, the square ones are fine)
¼ cup vegetable oil
Pre-heat oven to 350-degrees.
Arrange the wonton skins on a parchment lined baking sheet and lightly brush with vegetable oil.
Bake for 10-12 minutes or until golden brown. Make sure they are baked thoroughly or they won’t be crispy.
For the Tartar:
Cut all of the vegetables into a tiny dice, trying to make them all about the same size.
Mince fresh herbs and combine with vegetables.
Make a quick dressing with the Champagne vinegar and olive oil, season with salt and pepper.
Let vegetable mixture sit for 15-20 minutes before serving so the dressing has a chance to permeate the tartar.