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Ingredients

• 2 slc Yellow squash
•     (1/2" thick, vertically sliced)
• 2 slc Zucchini
•     (1/2" thick, vertically sliced)
• 2 slc Eggplant
•     (1/2" thick, sliced into rings)
• 1/2 head Endive
• 1 x Red onion ring - (1/2" thick)
• 1/2 x Red pepper
• 1/2 x Yellow pepper
• 2 x Green onions
•     Extra virgin olive oil see * Note
• 3 sm Tortilla rounds julienned
• 1/2 c. Goat's cheese - to 1 c. room temperature
• 1/4 c. Roasted garlic puree
• 2 Tbsp. Finely-minced parsley
•     Salt to taste
•     Freshly-grnd black pepper to taste
•     Spiced Butter Crust For Empanadas see * Note
• 1 x Egg beaten
•     Roasted Tomatillo Sauce see * Note
• 1 c. Avocado puree in a squeeze bottle
•     Fresh cilantro sprigs
• 1 Tbsp. Finely-minced parsley
• 1 Tbsp. Brunoise red pepper
• 1 Tbsp. Brunoise yellow pepper

Description

Preheat The Grill. Preheat The Fryer To 375 Degrees. In A Mixing Bowl, Toss The Vegetables With Extra Virgin Olive Oil And Season With Emeril's Essence. Place The Vegetables On The…

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