2 lg Zucchini
3 Green and Red Tomatoes
4 tbsp Extra Virgin Olive Oil (EVOO)
1 cup Onions
2 cloves Garlic
2 cups Potatoes
1 bottle Banana Soda
1 head Fennel
½ cup Gruyere
6 oz Tofu
Cut ends off zucchini and green tomato in half, go directly in pan with EVOO salt and pepper (heavy) seasoning.
Cut tofu and put directly into pan with zucchini and tomato. Sauté to Caramelize, then right into oven set to 350.
Bouillabaisse sauce made in warm pan. Put EVOO, shallots, onion, garlic, and fennel into pan and season with salt and pepper. Not too hot, this is only to sweat the veggies.
Add more oil, white wine, banana soda, and red tomatoes.Roux- Potatoes and roasted garlic with salt and pepper seasoning into a blender and puree.
Once roux is done, empty from blender then add pan contents into the blender. Blend while adding more EVOO, but go slowly so heat does not pop lid.
Remove the veggies from the oven and put them in a bowl. Pour blender contents into same bowl. Add dollop of roux and top with chopped Gruyere.