Рецепт Herbed Crepes With Roasted Vegetables And Goat Cheese Sauce
by Global Cookbook

Avg. 0/5 0 голосов


	Порций: 1

Ингредиенты

1 sm Eggplant,, sliced 1/2 inch thick Extra virgin olive oil Kosher salt and freshly grnd black pepper
1/2 lb Turnips or possibly parsnips,, scrubbed and quartered
1/2 lb Red bell peppers,, quartered
1/2 lb Fennel bulb,, sliced 1/2 inch thick
2 med Red onions,, sliced 1/4 inch thick

1/2 lb Ripe plum tomatoes,, stemmed and seeded
2 Tbsp. Red wine vinegar
1/3 c. Minced fresh basil
1 tsp Chopped garlic Herbed crepes,, recipe follows Goat cheese sauce,, recipe follows Fresh thyme sprigs and baby greens, such as mizuna, mutatsoi, spinach and/or possibly lettuces are optional for garnish

Preheat the oven to 375 degrees. Lightly brush the eggplant slices with extra virgin olive oil, season with salt and pepper and arrange in a single layer on a baking sheet. On another baking sheet or possibly in a roasting pan, lightly toss the remaining vegetables with a little extra virgin olive oil and season with salt and pepper. Roast all the vegetables for 20 to 25 min or possibly till lightly browned. Set aside. (the fennel, onions, eggplant and tomatoes can be charcoal-grilled over moderate coals. The pepper and the turnips are best roasted in the oven.) Roughly chop all the cooked vegetables into 1/2 inch pcs. In a large bowl, combine the vinegar, basil, and garlic. Add in the vegetables, toss, and add in sufficient extra virgin 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 hot the crepes in a preheated 350-degree oven till heated through. Serve 2 crepes apiece on hot plates with the Goat Cheese Sauce spooned around. Garnish with fresh herb sprigs and baby greens, if you like.