Summer vegetables roulade with mornay sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Diced Zucchini |
| 1 | cup | Diced Yellow Squash |
| 1 | cup | Diced Tomatoes |
| ¼ | cup | Diced Scallions |
| ½ | cup | Broccoli Florets |
| 1 | cup | Spinach, washed & deveined |
| 3 | Cloves Garlic | |
| 2 | tablespoons | Sage |
| 1 | pack | Frozen Phyllo Dough -------------------------- |
| Mornay Sauce | ||
| 1 | Stick Unsalted Butter | |
| 6 | tablespoons | Flour |
| 3 | cups | Milk |
| ⅔ | cup | Gruyere Cheese, Fine Grated |
| 1 | pinch | Paprika |
| 1 | pinch | Salt |
| 1 | pinch | Pepper |
Directions
FOR THE VEGETABLES: Saute the vegetables for 2 minutes and remove from heat. Lay one sheet of phyllo dough on a flat surface. Brush with olive oil. Top with another sheet of phyllo, brush with olive oil.
Top with a third sheet of phyllo.
Spread the vegetable mixture evenly over the stacked phyllo sheets and roll up in pinweel fashion. Bake for 15-20 minutes in a 325 degree preheated oven.
FOR THE SAUCE: Melt the butter in a saucepan. Slowly add the flour and cook over low heat for 3-4 minutes, stirring constantly.
Slowly whisk in the milk and continue to cook for 3 additional minutes or until thick. Slowly whidk in the Gruyere, stirring constantly until cheese is melted. Add spices and mix well. Remove from heat immediately.
PRESENTATION: Slice vegetable 'log' into 1" slices. Ladle sauce on plate. Place vegetable roulade in center of plate. Garnish with fresh diced vegetables.
Recipe courtesy of, "All About Beer Magazine." Typed in by: Roy Olsen <roy@...>