Vegetable Roulade.

Going over some older recipients, this is a vegetarian option we have done. It's something I'd like to 're visit soon. Basic idea is to make a roll out of roasted vegetables. Zucchini, yellow squash, eggplant, red peppers, potatoes, etc. I think we maybe even used some carrot, mushrooms. Tomato Confit is also an option. Select and wash the best quality vegetables you can. Using a sharp mandolin slice the vegetables at an appropriate thickness. Preheat oven to 375. Line several sheet trays with paper or foil. Lightly oil and season the trays with good Olive oil, sea salt and fresh pepper. Season the vegetables the same and lay out onto the trays. Roast the vegetables until soft and cooked through trying to take care to preserve their natural colors. The potato must be gently poached first as to not turn brown. Once cooked, set aside and let cool. While the trays are cooling down, make the sauce. Creme fraiche seasoned with olive oil, salt and white pepper. You can heat the sauce and gently reduce if you prefer a hot sauce rather than cool. Finish with fresh chives. Next, line a clean workspace with plastic wrap, gently oil and season. Layer the vegetables on top of one another, prefer to use the potato or squash first as the will help hold the roll together. Once all the vegetables are stacked, making sure to season well. Carefully roll the vegetables makin g sure to leave no air pockets. Once rolled tight, tie both ends jus as we do for the foie roulade. It is important to compress the vegetables as much as possible so that they will glue to one another. The roll can be poached and 're rolled, but we do not. For service, carefully with a sharp knife, or serrated knife, slice into 3 finger slices. For the pickup, heat a saute pan with grapeseed oil. Sautee one side until nicely caramelized and turn over. Place in oven until heated through. Remove from pan and let rest and drain onto paper or a rack. Place the desired amount of sauce on plate, then add the roll. Sea salt and fresh herbs to finish. Nice Olive oil as well.