Instructions: Preheat the oven to 375 degrees. Lightly brush the eggplant slices with olive oil, season with salt and pepper and arrange in a single layer on a baking sheet. On another baking sheet or in a roasting pan, lightly toss the remaining vegetables with a little olive oil and season with salt and pepper. Roast all the vegetables for 20 to 25 minutes or until lightly browned. Set aside. (the fennel, onions, eggplant and tomatoes can be charcoal-grilled over moderate coals. The pepper and the turnips are best roasted in the oven.) Roughly chop all the cooked vegetables into 1/2 inch pieces. In a large bowl, combine the vinegar, basil, and garlic. Add the vegetables, toss, and add enough olive oil just to coat. Season with salt and pepper. Divide the filling among the crepes. Roll into neat cones.

Place on a baking sheet lined with waxed paper. To serve, briefly warm the crepes in a preheated 350-degree oven until heated through. Serve 2 crepes apiece on warm plates with the Goat Cheese Sauce spooned around. Garnish with fresh herb sprigs and baby greens, if desired.

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