Best Roasted Vegetable Filled Crepes With Red Pepper Coulis Recipes

Roasted Vegetable Strudel with Roasted Red Pepper Coulis image

Provided by Food Network

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 23

2 portobello caps, cleaned and cut into strips
8 baby carrots, cut in half lengthwise
12 asparagus spears, trimmed at the bottom
1 zucchini, cut into 2-inch long strips
1 yellow squash, cut into 2-inch long strips
2 teaspoons olive oil
Salt and freshly ground black pepper
8 grape tomatoes, cut in half
2 cups arugula
4 sheets phyllo dough
Nonstick cooking spray
Roasted Red Pepper Coulis, recipe follows
1 tablespoon olive oil
2 cups roasted red bell pepper strips
1/2 cup thinly sliced yellow onion
1/2 cup thinly sliced leeks
1 tablespoon minced garlic
4 fresh basil leaves
1/2 teaspoon dried oregano
1 tablespoon fresh cilantro leaves
4 cups vegetable stock
Salt and pepper
1 tablespoon extra-virgin olive oil

Steps:

Preheat oven to 400 degrees F.
In a large bowl, toss all the cut vegetables, except for the tomatoes, with olive oil until each piece is coated and then sprinkle with salt and freshly ground black pepper. Transfer the vegetables to a baking sheet and roast until tender. Allow the vegetables to cool and then place them in a large bowl. Toss in the tomatoes and arugula until combined.
Raise oven temperature to 425 degrees F.
Cut each sheet of phyllo in half widthwise. Spray each sheet with cooking spray and then stack the sheets so that there are 2 layers. Lay the phyllo lengthwise vertically and place about 1/2 cup of vegetable mixture in the center. Roll up and tuck in the sides to make a strudel. Spray the outsides with cooking spray and then bake until golden brown, about 20 minutes. Top the strudel with Roasted Red Pepper Coulis and serve.
Heat the olive oil in a small saucepan over medium heat. Add the peppers, onions, leeks, and garlic and saute until translucent and the garlic is slightly brown. Add the basil, oregano, and cilantro, along with the vegetable stock, and salt and pepper, to taste; simmer over medium-high heat for approximately 10 minutes. Pour the mixture in a blender and puree until smooth*, while slowly drizzling extra-virgin olive oil into the pitcher. Strain the mixture through a coarse strainer and serve over the strudel.

Red Pepper Vinaigrette for Roasted Vegetables image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 cups an assortment of steamed vegetables: (each cut into different shapes, either sliced, diced or cut into strips) yellow squash, zucchini, broccoli and carrots
1/2 cup raw mushrooms, sliced
1/2 cup roasted red peppers (fresh or from jar)
Dijon mustard to taste
2 parboiled cloves of garlic
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1/4 hazelnut oil
1/4 cup vegetable oil
Salt and freshly ground black pepper

Steps:

For a Monday to Friday meal you can steam just one variety of vegetable and serve it before the soft-shell crabs. For a more elegant meal steam different vegetables (for their different colors) just until they are al dente; pat dry and set aside.
To make the vinaigrette: In a blender or food processor, puree the red peppers, mustard, garlic, vinegar, olive, hazelnut and vegetable oils. Season to taste with salt and pepper. To serve, ladle some pepper vinaigrette on a plate; pose vegetables (or vegetables) in an attractive pattern over the top.