Red Coach Inn

Grilled Vegetable Crepes with Smoked Tomato Coulis: Main Dish

Servings: 4

Prep time:30 minutes

Ingredients:

• 

  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

Step 1:

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.

Step 2:

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.

Step 3:

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.