Vegetable Paupette with Grilled Vegetable Vinaigrette
| Yield: | 1 Servings |
| Categories: |
| 2 | Whole new potatoes; halved and quartered, blanched | |
| 2 | 1-inch slices of a beefsteak tomato; grilled | |
| 1 | lg | Slice red onion ring; grilled |
| 1 | Yellow pepper; roasted, seeded, and julienned | |
| 1/2 | Endive spear; grilled | |
| 1 | md | Portobello mushroom; grilled and cut into fourths |
| 1 | tb | Chiffonade basil |
| 1 | tb | Chopped black olives |
| 1 | tb | Olive oil |
| Salt and pepper | ||
| VINAIGRETTE | ||
| 1/2 | c | Assorted grilled vegetables; brunoise |
| 1 | tb | Balsamic vinegar |
| 1 | Piece; (11 by 14 inch) of parchment paper | |
| 1 | tb | Water |
| 2 | Grilled green onions; for garnish |
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