Recipe - Herbed Crepes With Roasted Vegetables And Goat Cheese Sauce

Roasted vegetables:
1 small Eggplant,; cut or sliced up One half inch
thick
Olive oil
Kosher salt and freshly
ground black pepper
One half pound Turnips or parsnips,;
scrubbed and quartered
One half pound Red bell peppers,; quartered
One half pound Fennel bulb,; cut or sliced up 1/2
inch thick
2 md Red onions,; cut or sliced up One fourth inch
thick
One half pound Ripe plum tomatoes,; stemmed
and seeded
2 tablespoon Red wine vinegar
1/3 cup Chopped fresh basil
1 teaspoon 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

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
charcoalgrilled over moderate coals. The pepper and the turnips are best
roasted in the oven.) Roughly chop all the cooked vegetables into One half 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 350degree 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 MCRecipe Digest V1 #300

Date: Wed, 13 Nov 1996 08:01:04 0500

From: Meg Antczak meginny@frontiernet.net