Vegetable Roulettes
Ingredients
Vegetables
- 1 Zucchini (washed, peeled leaving some green intact, and cut in half lengthwise then each half thinly sliced into strips)
- 2 Yellow Squash (washed, peeled leaving some yellow intact, and cut in half lengthwise then each half thinly sliced into strips)
- 3 Carrots (washed, peeled and grated)
- Olive Oil (drizzle)
- 1 pinch Salt
- Lemon Juice (light seasoning)
- 1 pinch Sugar
Basil Mayonnaise
- ½ cup Hellmann's Mayonnaise
- 1 clove Garlic
- 1 tsp Lemon Juice
- ¼ cup Chopped Fresh Basil
- 1 pinch Salt
- 1 pinch Sugar
Assemble
- Green Tortilla Wraps
Instructions
Vegetables
- Lightly season Zucchini, Yellow Squash and Carrots with Olive Oil, Salt, Lemon Juice and Sugar. Keep carrots separate from zucchini and squash.
- On a hot grill pan cook the zucchini and squash until tender then set aside.
- In a sauté pan cook grated carrots until slightly tender about 3-5 minutes then set aside.
Basil Mayonnaise
- In bowl of processor place Mayonnaise, Garlic, Lemon Juice, Fresh Basil, Salt and Sugar and run processor until creamy consistency is achieved.
Assemble
- Place Green Tortilla Wrap on a work surface. Lightly spread with Basil Mayonnaise.
- Arrange zucchini and squash strips toward end of wrap and place a line of grated carrot on top of squash.
- Tightly roll wrap and refrigerate until ready to serve. Remove from refrigerator and slice into ½-inch thick circles. The roulettes should hold together but if needed serve with a toothpick.
