Herbed Crepes With Roasted Vegetables And Goat Cheese Sau

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains, Dairy		Import, New, Text	1	Servings

INGREDIENTS

		Roasted vegetables:
1		Eggplant, sliced 1/2 inch
		thick
		Olive oil
		Kosher salt and freshly
		ground black pepper
1/2	lb	Turnips or parsnips
		scrubbed and quartered
1/2	lb	Red bell peppers, quartered
1/2	lb	Fennel bulb, sliced 1/2
		inch thick
2		Red onions, sliced 1/4 inch
		thick
1/2	lb	Ripe plum tomatoes, stemmed
		and seeded
2	T	Red wine vinegar
1/3	c	Chopped fresh basil
1	t	Minced garlic
		Herbed crepes, recipe
		follows
		Goat cheese sauce, recipe
		follows
		Fresh thyme sprigs and baby
		greens such as mizuna
		mutatsoi spinach and/or
		lettuces are optional for
		garnish

INSTRUCTIONS

Preheat the oven to 375 degrees. Lightly brush the eggplant slices
with olive oil, season with salt and pepper and arrange in a single
layer on a baking sheet. On another baking sheet or in a roasting  pan,
lightly toss the remaining vegetables with a little olive oil  and
season with salt and pepper. Roast all the vegetables for 20 to  25
minutes or until lightly browned. Set aside. (the fennel, onions,
eggplant and tomatoes can be charcoal-grilled over moderate coals.  The
pepper and the turnips are best roasted in the oven.) Roughly  chop all
the cooked vegetables into 1/2 inch pieces. In a large bowl,  combine
the vinegar, basil, and garlic. Add the vegetables, toss, and  add
enough olive oil just to coat. Season with salt and pepper.  Divide the
filling among the crepes. Roll into neat cones. Place on a  baking
sheet lined with waxed paper. To serve, briefly warm the  crepes in a
preheated 350-degree oven until heated through. Serve 2  crepes apiece
on warm plates with the Goat Cheese Sauce spooned  around. Garnish with
fresh herb sprigs and baby greens, if desired.  Recipe By :COOKING
RIGHT SHOW CR#9668  Posted to MC-Recipe Digest V1 #300  Date: Wed, 13
Nov 1996 08:01:04 -0500  From: Meg Antczak <meginny@frontiernet.net>

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