Vegetable Paupette with Grilled Vegetable Vinaigret

Name: Vegetable Paupette with Grilled Vegetable Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole new potatoes, halved and quartered, blanched; 2 (1-inch slices) beefsteak tomato, grilled; 1 large slice red onion ring, grilled; 1 yellow pepper, roasted, seeded, and julienned; 1/2 endive spear, grilled; 1 medium portobello mushroom, grilled and cut into 1/4; 1 tablespoon chiffonade basil; 1 tablespoon chopped black olives; 1 tablespoon olive oil; Salt and pepper; 1 (11 by 14 inch) piece parchment paper; 1 tablespoon water; 1 tablespoon balsamic vinegar; 3 tablespoons olive oil; 1/2 cup assorted grilled vegetables, cut into a brunoise; Salt and freshly ground black pepper; 2 grilled green onions, for garnish

Servings: persons

2 whole new potatoes, halved and quartered, blanched
2 (1-inch slices) beefsteak tomato, grilled
1 large slice red onion ring, grilled
1 yellow pepper, roasted, seeded, and julienned
1/2 endive spear, grilled
1 medium portobello mushroom, grilled and cut into 1/4
1 tablespoon chiffonade basil
1 tablespoon chopped black olives
1 tablespoon olive oil
Salt and pepper
1 (11 by 14 inch) piece parchment paper
1 tablespoon water
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/2 cup assorted grilled vegetables, cut into a brunoise
Salt and freshly ground black pepper
2 grilled green onions, for garnish

1
Preheat the oven to 350 degrees.
2
For the paupette: Toss all the vegetables with the basil, black olives, olive oil and salt and pepper.
3
Layer the mixture in the center on one half side of the parchment.
4
Add the 1-tablespoon of water for steaming purposes.
5
Fold the other half of parchment over the vegetables resembling a book.
6
With the crease side toward you, start crimping and folding towards your body.
7
The finish product will resemble a calzone.
8
Make sure that the parchment is nice and tight, so that none of the liquid will escape.
9
Roast for 8 to 10 minutes.
10
For vinaigrette: In a mixing bowl, slowly whisk the balsamic vinegar into the olive oil.
11
Add the brunoise of vegetables and season with salt and pepper.
12
Remove the paupette from the oven and place on a plate.
13
Make a cut through the top center, exposing the roasted vegetables.
14
Spoon the vinaigrette over the vegetables and garnish with 2 grilled green onions.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 whole new potatoes, halved and quartered, blanched, 2 (1-inch slices) beefsteak tomato, grilled, 1 large slice red onion ring, grilled, 1 yellow pepper, roasted, seeded, and julienned, and more.

Yes, Vegetable Paupette with Grilled Vegetable Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vegetable Paupette with Grilled Vegetable Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions