| 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>
A Message from our Provider:
“You’re never too old for God”