• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Summer Vegetables Roulade with Mornay Sauce

  • Recipe Submitted by on

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


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

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

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