Vegetable Paupette With Grilled Vegetable Vinaigrette

Recipe Ingredients

2		New potatoes - quartered, blanched
2		Beefsteak tomato - (1" thk ea) - grilled
1		Red onion ring slice - grilled (large)
1		Yellow pepper - roasted, seeded,
		And julienned
1/2		Endive spear - grilled
1		Portobello mushroom - grilled, quartered (medium)
1 tablespoon	15ml	Chiffonade basil
1 tablespoon	15ml	Chopped black olives
1 tablespoon	15ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper == to taste
		Vinaigrette
1/2 cup	118ml	Brunoise of assorted grilled vegetables
1 tablespoon	15ml	Balsamic vinegar
1		Parchment paper - (11" by 14")
1 tablespoon	15ml	Water
2		Grilled green onions - for garnish

Recipe Instructions

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 8 to 10 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.

This recipe yields 4 appetizer servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2281 broadcast 03-26-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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