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The Red Coach Inn & Restaurant
Niagara Falls, New York
Grilled Vegetable Crepes with Smoked Tomato Coulis
Toss vegetables, 1 ounce olive oil, and half the salt and pepper in a mixing bowl. Grill vegetables until tender. Set aside tomatoes. Julienne-cut remaining vegetables. Reheat in a saute pan with 1 ounce olive oil prior to serving.
Combine grilled tomatoes, 2 ounces olive oil, scallions, mesquite seasoning, roasted garlic spice, salt and pepper, heavy cream, and liquid smoke. Heat in a small saucepan prior to serving.
Divide grilled vegetables onto crepes and roll them, using 3 crepes on each plate in a tiered effect. Pour heated sauce over the crepes. Serve with wild rice and spring mix with raspberry vinaigrette.
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