Recipe - Vegetable Paupette With Grilled Vegetable Vinaigrette

2 Whole new potatoes; halved
and quartered, blanched
2 1inch slices of a beefsteak
tomato; grilled
1 lg Slice red onion ring;
grilled
1 Yellow pepper; roasted,
seeded, and julienned
One half Endive spear; grilled
1 md Portobello mushroom; grilled
and cut into fourths
1 tablespoon Chiffonade basil
1 tablespoon Chopped black olives
1 tablespoon Olive oil
Salt and pepper

VINAIGRETTE
One half cup Assorted grilled vegetables;
brunoise
1 tablespoon Balsamic vinegar
1 Piece; (11 by 14 inch) of
parchment paper
1 tablespoon Water
2 Grilled green onions; for
garnish

ESSENCE OF EMERIL SHOW#EE2281

Preheat the oven to 350 degrees.

For the paupette: Toss all the vegetables with the basil, black olives,
olive oil and salt and pepper. Layer the mixture in the center on one half
side of the parchment. Add the 1 tablespoon of water for steaming purposes.
Fold the other half of parchment over the vegetables resembling a book.
With the crease side toward you start crimping and folding towards your
body. The finish product will resemble a calzone. Make sure that the
parchment is nice and tight, so that none of the liquid will escape. Roast
for 810 minutes.

For vinaigrette: In a mixing bowl, slowly whisk the balsamic vinegar into
the olive oil. Add the brunoise of vegetables and season with salt and
pepper. Remove the paupette from the oven and place on a plate. Make a cut
through the top center, exposing the roasted vegetables. Spoon the
vinaigrette over the vegetables and garnish with 2 grilled green onions.

Yield: 4 appetizer servings

Posted to recipeludigest by molony molony@scsn.net on Feb 19, 1998