Grilled Vegetable Crepes with Smoked Tomato Coulis
Cook time: 30 minutes Servings: 4
1 Zucchini sliced ¼ inch thick lengthwise
1 Yellow Squash sliced ¼ inch thick lengthwise
1 Portabella Mushroom, stem removed
1 Red Pepper, halved, seeds removed
4 Tomatoes, halved, seeds removed
4 oz Olive oil
1/2 teaspoon Mesquite Seasoning
1/2 teaspoon Roasted Garlic spice
1 teaspoon Ground Black Pepper
1 teaspoon Liquid Smoke
2 Scallions, coarse chopped
3 oz Heavy Cream
1 dozen Prepared Crepes
Toss vegetables, 1 oz olive oil and half the salt and pepper in a mixing bowl. Grill vegetables until tender. Set aside tomatoes. Julienne cut remaining vegetables. Reheat in a sauté pan with 1 oz. olive oil prior to serving.
Combine grilled tomatoes, 2 oz. olive oil, scallions, mesquite seasoning, roasted garlic spice, salt, pepper, heavy cream and liquid smoke. Heat in small saucepan prior to serving.
Divide grilled vegetables onto crepes and roll them, using 3 crepes on each plate in a tiered effect. Pour heated sauce over the crepes. Serve with wild rice and spring mix with raspberry vinaigrette.