Ingredients

1 zucchini, sliced 1/4-inch thick lengthwise

1 yellow squash, sliced 1/4-inch thick lengthwise

1 portabella mushroom, stem removed

1 red pepper, halved and seeds removed

4 tomatoes, halved and seeds removed

4 ounces olive oil

1/2 teaspoon mesquite seasoning

1/2 teaspoon roasted garlic spice

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon liquid smoke seasoning

2 scallions, coarse chopped

3 ounces heavy cream

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.

Serves: 4

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• The Red Coach Inn Website
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