| | Roasted vegetables: |
| 1 | sm | Eggplant,; sliced 1/2 inch thick |
| | Olive oil |
| | Kosher salt and freshly ground black pepper |
| 1/2 | lb | Turnips or parsnips,; scrubbed and quartered |
| 1/2 | lb | Red bell peppers,; quartered |
| 1/2 | lb | Fennel bulb,; sliced 1/2 inch thick |
| 2 | md | Red onions,; sliced 1/4 inch thick |
| 1/2 | lb | Ripe plum tomatoes,; stemmed and seeded |
| 2 | tb | Red wine vinegar |
| 1/3 | c | Chopped fresh basil |
| 1 | ts | Minced garlic |
| | Herbed crepes,; recipe follows |
| | Goat cheese sauce,; recipe follows |
| | Fresh thyme sprigs and baby greens; such as mizuna, mutatsoi, spinach and/or lettuces are optional for garnish |
