Grilled Vegetable Crepes with Smoked Tomato Coulis
Total preparation time: 30 minutes
Serves: 4Ingredients:
- 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
Steps:
- 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.