Grilled Vegetable And Goat's Cheese Empanada Filling Recipe

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Emeril Lagasse on Food Network


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2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

Salt and pepper

1 tablespoon dried thyme

1/2 to 1 cup goat cheese, room temperature

1 tablespoon cayenne pepper

1/2 red pepper

1 red onion ring (1/2-inch thick)

2 slices of yellow squash (1/2-inch thick, sliced vertically)

1/2 yellow pepper

2 tablespoons finely chopped parsley

2 slices of eggplant (1/2-inch thick, sliced into rings)

1 egg, beaten

1/4 cup roasted garlic puree

3 small tortilla rounds, julienned

2 green onions

Essence, recipe follows

1 tablespoon black pepper

Olive oil

2 tablespoons garlic powder

2 tablespoons salt

1/2 head of endive

1 tablespoon onion powder

2 slices of zucchini (1/2-inch thick, sliced vertically)

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