Snacks and Hors D’Oeuvres

• Carpaccio of Raw Zucchini
• Greek Fried Cheese
• Morels Stuffed with Asparagus and Pine Nuts
• Polenta Rounds with Roasted Eggplant, Sweet Red Peppers, and Parmigiano Reggiano
• Provencal Roasted Peppers
• Roasted Winter Squash Seeds
• Tofu-Carrot Burgers
• Zucchini Hummus