When Saturday rolls around, you don’t want to think about anything complicated. So why not invite a few friends around for drinks and nibbles with this menu from Williams-Sonoma’s Weeknight Gluten Free, by Kristine Kidd.
1.One day before the event:
Prepare skillet cornbread. Cover with plastic wrap or place in a plastic bag to keep from drying out
Make the vinaigrette for the grilled eggplant and refrigerate.
2. About three hours before the event:
Make the polenta pizza crust and set aside at room temperature.
Assemble corn salsa for the quesadillas and refrigerate.
3. About 2 hours before the event:
Remove the vinaigrette for the eggplant from the fridge and bring to room temperature.
Prepare the eggplant for grilling.
Cut the tomatoes and grate the mozzarella cheese for the polenta pizza. Set aside in the refrigerator.
Prepare the black beans for the quesadillas. Set aside at room temperature.
4. About one hour before the event:
Grill the eggplant over direct heat. Cover and set aside at room temperature.
5. Just before serving:
Assemble the grilled eggplant, tomatoes and goat cheese and place in the oven.
Top the polenta pizza and place in oven.
Gently rewarm the skillet cornbread in the oven.
Begin assembling the black bean quesadillas, and grilling them while other items cook in the oven.
All recipes from Williams-Sonoma Weeknight Gluten Free by Kristine Kidd (Weldon Owen, April 2013)