Grilled Veggie Rolls are a vegetarian spin on an enchilada makes use of savory vegetables, including eggplant and mushrooms, and with the addition of soy cheese (or use dairy if you prefer) and marinara sauce, you have a healthy, hearty and savory entree for any season.
Grilled Veggie Rolls
Courtesy of: Red Mountain Spa, Utah
Serves: 6
You’ll Need
- 2 large eggplants, peeled & sliced 1/2″ thick lengthwise
- 2 medium 4 red bell peppers, julienne
- 1 medium red onion, julienne
- 1 cup carrots, julienne
- 1/2 cup portabello mushrooms, julienned
- 1 teaspoon garlic, minced
- 8 oz. fresh spinach
- 2 cups marinara sauce
- 6 oz. lite mozzarella cheese or cheese substitute (such as soy kaas)
- Olive oil
- Salt and pepper to taste
Now Do This
- Lightly spray eggplant slices with olive oil.
- Place on hot broiler until eggplant is soft enough to roll without tearing.
- Sauté the mushrooms, bell peppers, onions, carrots, celery, and garlic until just tender.
- Add spinach long enough to wilt.
- Remove from heat and place in mixing bowl.
- Toss in 2 to 3 tablespoons of pasta sauce and shredded soy cheese.
- Place some of mixture on each eggplant slice and roll.
- Place eggplant rolls in lightly oiled sauté pan.
- Top with marinara sauce and small amount of shredded cheese.
- Bake in oven until hot through.
Here’s the Skinny
Serving size: 2 Cal: 180 Fat (g): 7g Carbs (g): 18g Fiber (g): 5g Protein (g): 11g
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