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@...>

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