Grilled Adriatic Roll Ups

 
1 1/2 cups red onion, diced
2 T. olive oil
3 cups butternut or acorn squash, peeled, deseeded, and diced
2 cups patty pan squash, destemmed, and diced
2 cups red skin potatoes, diced
1 cup carrot, diced
1 cup red pepper, destemmed, deseeded, and diced
1 cup orange or yellow pepper, destemmed, deseeded, and diced
3 T. freshly chopped parsley
1/2 t. salt
1/8 t. freshly ground black pepper
6 - 8-inch flour tortillas (white, whole wheat, or flavored)
1/2 recipe of Sun-dried Tomato and Basil Aioli
1 bunch spinach, triple washed, destemmed, and patted dry
 

In a large non-stick skillet, saute the red onion in olive for 3 minutes to soften. Add the butternut, patty pan, and potatoes, and saute for 7 minutes. Add the carrot and both types of peppers, and saute an additional 3-5 minutes or until the vegetables are tender. Add the parsley, salt, and pepper, stir well to combine, remove the pan from the heat, and set aside.

To assemble each roll up: place a flour tortilla on a flat surface. Spread 2-3 T. of the Sun-dried Tomato and Basil Aioli over the entire surface of the tortilla, cover the aioli with a generous layer of spinach leaves, then top with 1 cup of the sauteed vegetable mixture, and spread it evenly over the spinach. Carefully roll up the tortilla to enclose the filling, leaving the ends open, and place them seam-side down on a lightly-oiled cookie sheet. Repeat the assembly procedure for the remaining tortillas. Brush the tops of the tortillas with a light layer of olive oil, or spray with a light mist of oil. Bake at 375 degrees for 2-3 minutes or until golden brown on top. Remove the cookie sheet from the oven, carefully turn over the roll ups, return the cookie sheet to the oven, and bake an additional 2-3 minutes or until golden brown on the other side. Cut each roll up in half diagonally before serving.

Yield: 6 roll ups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett