Side Pannel
Summer Vegetables Roulade with Mornay Sauce
Summer Vegetables Roulade with Mornay Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 1 c Diced Zucchini
- 1 c Diced Yellow Squash
- 1 c Diced Tomatoes
- 1/4 c Diced Scallions
- 1/2 c Broccoli Florets
- 1 c Spinach, washed & deveined
- 3 Cloves Garlic
- 2 tb Sage
- 1 pk Frozen Phyllo Dough
Directions
MORNAY SAUCE
1 Stick Unsalted Butter
6 tb Flour
3 c Milk
2/3 c Gruyere Cheese, Fine Grated
1 pn Paprika
1 pn Salt
1 pn Pepper
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.
1 Stick Unsalted Butter
6 tb Flour
3 c Milk
2/3 c Gruyere Cheese, Fine Grated
1 pn Paprika
1 pn Salt
1 pn Pepper
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.
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