I had some roasted vegetables from yesterday. The good thing about these is that you can eat them with virtually anything: pasta, grains or sandwiches can only benefit from a few strips of a freshly roasted sweet pepper or a yummy zucchini. I never tried roasted veggies on a crepe, so it was my mission for today. The result was so ridiculously delicious, that I might try it for lunch tomorrow!

     Buckwheat Crepes Recipe, click here.

 

    Roasted Veggies:

   

Ingredients:

  • 2 tablespoons balsamic vinegar
  • 1/3  cup extra-virgin olive oil
  • 3 garlic cloves, pressed
  • 1 teaspoon finely chopped fresh basil
  • 1 yellow bell pepper, cut into 1/2-inch-wide strips
  • 1 red bell pepper, cut into 1/2-inch-wide strips
  • 1 orange bell pepper, cut into 1/2-inch-wide strips
  • 6 asparagus stalks, edges trimmed
  • 1 1-pound eggplant, cut crosswise into 1/2-inch slices
  • 2 medium zucchini cut into 1/3-inch-thick rounds
  • Sea salt and pepper to taste

Whisk vinegar and oil in a medium bowl. Stir in garlic and basil. Add salt and pepper.

Preheat oven to 450°F. Toss the vegetables in a bowl. Add the dressing and toss to coat. Put the vegetables on a baking sheet and roast until  tender and slightly brown around edges, about 35 minutes.

 

Additional ingredients:

2 cups alfalfa sprouts

1/4-1/2 cup sundried tomatoes in oil (just the tomatoes)

1/4 cup diced scallions

3-4 tbsp. pesto sauce

1/4 grated cheese (soy is ok)

Assembly:

Place the roasted veggies on top of a crepe.  Put the sundried tomatoes on top. Use four sundried tomatoes per each crepe. Put the sprouts, the scallions and the cheese on top. Top off with a few tbsp. of pesto sauce.

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