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,
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.