Grilled Vegetable Stuffed Eggplant Rolls Recipe

Ingredients

1 large eggplant

2 zucchini

2 yellow squash

1 bunch asparagus

2 roasted red bell peppers

1 large portobello mushroom

4 ounces Goat cheese(optional)

Herbed Oil

Preparation

Using a Mandolin slice the Eggplant, Zucchini and Squash Lengthways about 1/8 inch thick. Then brush all the vegetables lightly wiuth the herb oil. Grill until marked- DO NOT fully cook. Jullienne the Mushrooms.

Layout Eggplant Slices And stack vegetables at narrow end and roll to form a jellyroll type product. Place rolls on Baking sheet and cook ten minutes at 350 until hot and serve. Serve 2 rolls per plate and top with Red Pepper Coulis.