Recipe - Roasted Stuffed Veal Chops

=== GRILLED PEPPER ===
1 Fresh red pepper
=== ASSORTED FRESH
VEGETABLES ===
Eggplant
Yellow squash
Purple onion
Red pepper
Zucchini
Shitake mushroom caps
Olive oil
Salt and pepper; to taste
=== VINAIGRETTE ===
1 Shallot; chopped
1 teaspoon Minced garlic
1 teaspoon Dijon mustard
10 Basil leaves; chopped
1/3 cup Balsamic vinegar
Juice from roasted pepper
(see roasting technique for
above)
1/3 cup Olive oil
=== BASIL PESTO ===
1 teaspoon Minced garlic
1 tablespoon Pine nuts
2 bn Basil
1 tablespoon Olive oil
Salt; to taste

Grilled Pepper Preparation: Roast one red pepper over open flame until the
skin is charred. Wrap the pepper in plastic wrap so that the skin can be
easily removed later. Let cool and then proceed to peel. Reserve the juices
from the roasted pepper for use later in the vinaigrette recipe. Vegetable
Preparation: Slice the vegetables into 1/2inch pieces. Baste with olive
oil and season with salt and pepper. Vinaigrette Preparation: Combine
shallot, garlic, Dijon and chopped basil leaves. To start the emulsion
process, stir in balsamic vinegar. Add the reserved juices from the roasted
pepper. This sequence will allow the juices to fortify the rest of the
vegetables. Finish the mixture by slowly adding the olive oil. Mix
thoroughly. Basil Pesto Preparation: Place all ingredients listed above in
a food processor and process until the mixture reaches a puree consistency.
Additional olive oil may be used to adjust the consistency of the mixture.
Assembly of the Terrine: (Note: This recipe requires a 3inch PVC pipe
piece for the terrine mold. The PVC may be cut according to your individual
specifications, and your local hardware store should be able to assist with
this process.) Place the PVC piece in the center of an empty plate to serve
as a mold. "Shingle" the vegetables within the PVC piece by layering them
in the following order, adding a splash of vinaigrette between each
vegetable layer: eggplant, yellow squash, purple onion, red pepper,
zucchini and shitake mushroom caps. Top the tureen with julienned red
pepper and drizzled balsamic vinaigrette. Lift the PVC mold and arrange
mozzarella pieces around the plate. Alternate cheese pieces with dollops of
vinaigrette and Basil Pesto. Garnish entire plate with pieces of fresh
basil.

Recipe Source: Home & Garden TV All In Good Taste

Formatted for MasterCook by Nancy Berry cwbj78a@prodigy.com

Converted by MM_Buster v2.0l.