Recipes Contributed by Bed & Breakfast Innkeepers for International Bed and Breakfast Pages

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	Recipe : Grilled Vegetable Crepes with Smoked Tomato Coulis

This Recipe contributed by:
Tom Reese Innkeeper of The Red Coach Inn in Niagara Falls, New York , United States

Served at The Red Coach Inn, Niagara Falls NY

1 Zucchini sliced ¼ inch thick lengthwise
1 Yellow Squash sliced ¼ inch thick lengthwise
1 Portabella Mushroom, stem removed
1 Red Pepper, halved, seeds removed
4 Tomatoes, halved, seeds removed
4 oz. Olive oil
½ tsp. Mesquite Seasoning
½ tsp. Roasted Garlic spice
1 tsp. Salt
1 tsp. Ground Black Pepper
1 tsp. Liquid Smoke
2 Scallions, coarse chopped
3 oz. Heavy Cream
12 prepared crepes

Toss vegetables, 1 oz 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 sauté pan with 1 oz. olive oil prior to serving.
Combine grilled tomatoes, 2 oz. olive oil, scallions, mesquite seasoning, roasted garlic spice, salt, pepper, heavy cream and liquid smoke. Heat in 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.

Yields 4 servings

(Updated: 01 Oct 2003)