Anonymous Fri Oct 07 12:04:24 2005

3/4 oz. olive oil

1-1/4 oz. zucchini, brunoise

1-1/4 oz. yellow squash, brunoise

1-1/4 oz. carrots, pared, brunoise

1-1/4 oz. onions, pared, brunoise

1-1/4 oz. green bell peppers, seeded,

brunoise

1-1/4 oz. tomatoes, brunoise

1-1/4 oz. mushrooms, brunoise

3/4 oz. ripe olives, pitted, brunoise

1/4 oz. garlic, pared, crushed

1/8 oz. cilantro, chopped

salt and pepper, to taste

6 chayote, pared, tourneed

boiling salted water, as needed

18 roasted baby corn ears

1 red bell pepper, roasted, seeded,

cut into 3-in.-x-2-in. strips

butter, melted, as needed

Place oil in large pan; heat until hot. Add brunoise vegetables and garlic; saute until tender. Add cilantro; season with salt and pepper. Reserve warm. Scoop out center of each chayote to form containers. Blanch in boiling salted water; refresh. Fill each with 1-2/3 oz. matignon; top each with 3 roasted baby corn ears. Lay pepper strips over filled squash; place in baking pans. Bake at 375 degrees F until squash is tender, about 15 minutes.

NOTE: Matignon is the term used for a combination of vegetables; in this recipe it is zucchini, yellow squash, carrots, onions, bell peppers, tomatoes, mushrooms and olives.

Brunoise is the method of cutting vegetables in a very fine, tiny dice.