Roasted Vegetable Filling
To be used as a filling with the Basic Crêpe Batter. Other filling options for crêpes are: Mushroom Filling and Asparagus Filling.
Ingredients
PreparationIngredients
- 1 small zucchini Add to list
- 1 medium onion Add to list
- 1 red bell pepper Add to list
- 3 Roma tomatoes Add to list
- 2 tablespoons olive oil Add to list
- 2 tablespoons balsamic vinegar Add to list
- 1 teaspoon salt Add to list
- 3 garlic cloves, crushed Add to list
- 1/4 teaspoon pepper Add to list
- 1/2 teaspoon dried oregano Add to list
- 1/2 teaspoon dried basil Add to list
- 1/2 teaspoon cumin Add to list
- 1/2 teaspoon chili powder Add to list
- 1 cup cooked garbanzo beans Add to list
- 1/2 cup half-and-half Add to list
- 6 ounces Organic Valley four-cheese blend (Provolone, Parmesan, Romano and Mozzarella) Add to list
Preparation
Preheat oven to 400º F. Chop all vegetables and place in a mixing bowl. Toss with olive oil, balsamic vinegar and seasonings. Place on a baking tray lined with parchment paper and roast for 30 minutes. Remove from oven and let cool. Combine all ingredients in a mixing bowl.
To be used as a filling with the Basic Crêpe Batter. Other filling options for crêpes are: and .
Recipe by , PCC Cooks instructor
Source: Sound Consumer, March 2010
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