Le Coucou Chef Justin Bogle Takes Over at Manhatta

"A vegetarian dish that isn’t an afterthought, or we can make it vegan as well. I love good vegetables, so what’s the point of not having a dish that’s focused on them? This is trying to capture the tail end of summer — it’s one that we’ll change along with the sungold tomatoes. We quickly roast the peppers on two sides, but we don’t peel them. They’re hollowed out and stuffed with a mixture of mushrooms, spinach, and golden raisins, served over some farro verde from Anson Mills. The fairy-tale eggplant is also roasted and marinated in sherry vinegar and orange juice. That breaks it down and gives it flavor, and sunflower-seed romesco to steer clear of nut allergies." - Joshua David Stein, Adam Friedlander