Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Diced Zucchini
1 c Diced Yellow Squash
1 c Diced Tomatoes
1/4 c Diced Scallions
1/2 c Broccoli Florets
1 c Spinach, washed deveined
3 Cloves Garlic
2 tb Sage
1 pk Frozen Phyllo Dough
----------------------------
Mornay Sauce
1 Stick Unsalted Butter
6 tb Flour
3 c Milk
2/3 c Gruyere Cheese, Fine Grated
1 pn Paprika
1 pn Salt
1 pn Pepper

FOR THE VEGETABLES: Saute the vegetables for 2 minutes and remove from
heat. Lay one sheet of phyllo dough on a flat surface. Brush with
olive oil. Top with another sheet of phyllo, brush with olive oil.
Top with a third sheet of phyllo.

Spread the vegetable mixture evenly over the stacked phyllo sheets
and roll up in pinweel fashion. Bake for 15-20 minutes in a 325
degree preheated oven.

FOR THE SAUCE: Melt the butter in a saucepan. Slowly add the flour
and cook over low heat for 3-4 minutes, stirring constantly.

Slowly whisk in the milk and continue to cook for 3 additional
minutes or until thick. Slowly whidk in the Gruyere, stirring
constantly until cheese is melted. Add spices and mix well. Remove
from heat immediately.

PRESENTATION: Slice vegetable 'log' into 1" slices. Ladle sauce on
plate. Place vegetable roulade in center of plate. Garnish with fresh
diced vegetables.

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