| 1 | | Prepared 10-inch pie shell in a tart pan |
| 1 | tb | Olive oil |
| 1 | c | Sliced wild mushrooms |
| 2 | tb | Minced shallots |
| 1 | tb | Minced garlic |
| 2 | | Grilled medium red onion slices |
| 5 | | Grilled eggplant slices |
| 10 | | Grilled zucchini slices |
| 10 | | Grilled yellow squash slices |
| 4 | | Italian Roma tomatoes; roasted and cut into a julienne |
| 4 | | Egg yolks |
| 2 | c | Heavy cream |
| 1/2 | c | Grated Parmigiano-Reggiano cheese |
| 2 | tb | Chopped parsley |
| | Salt and pepper |
| 1 | c | Carrot puree; warm, recipe follows |
| 1/4 | c | Grated Parmigiano-Reggiano cheese |
| 2 | tb | Chopped green onions |
| 2 | tb | Brunoise red peppers |
| 2 | tb | Brunoise yellow peppers |
