Vegetable Paupette with Grilled Vegetable Vinaigrette

Vegetable Paupette with Grilled Vegetable Vinaigrette Ingredients

2 Whole new potatoes; halved	1 tb Olive oil
2 1-inch slices of a beefsteak	Salt and pepper
1 lg Slice red onion ring;	VINAIGRETTE
1 Yellow pepper; roasted,	1/2 c Assorted grilled vegetables;
1/2 Endive spear; grilled	1 tb Balsamic vinegar
1 md Portobello mushroom; grilled	1 Piece; (11 by 14 inch) of
1 tb Chiffonade basil	1 tb Water
1 tb Chopped black olives	2 Grilled green onions; for

Instructions for Vegetable Paupette with Grilled Vegetable Vinaigrette

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 8-10 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. Yield: 4 appetizer servings Posted to recipelu-digest by molony on Feb 19, 1998

Main Ingredient: VegetablesCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Balsamic Vinegar	Basil	Beef	Grill
Mushroom	Olive	Olive Oil	Onion
Pear	Potato	Red Onion

for flavor and categorization

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