From: Chef Jim Bostsacos, Molyvos, New York, NY. Yield: 12 servings. SKORDALIA (YIELDS 3/4 CUP): 1 Tbsp. almonds 3 large cloves garlic 1 small potato, boiled with skin, chopped (use warm) 1/4 tsp. coarse salt 1/4 tsp. white pepper 3 Tbsp. white vinegar 3 Tbsp. sparkling water VEGETABLE SALAD: 1/2 cup extra virgin olive oil 2 yellow bell peppers 2 green bell peppers 2 zucchini, cut into 1/2" thick strips 2 ears corn, husk removed 2 small eggplant, sliced 1/2" thick 2 red onions, sliced ...
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