Crepes with Vegetables and Herbs

For the Filling

  • 5 cups chopped eggplant
  • 3½ cups chopped zucchini
  • 1½ cups chopped, seeded plum tomato
  • 1 cup chopped red bell pepper
  • ½ cup chopped onion
  • 2 garlic cloves, minced
  • 2 tsp olive oil
  • 3/4 tsp salt
  • ¼ tsp pepper
  • 2 Tbsp chopped fresh basil leaves
  • 2 Tbsp chopped fresh parsley
  • 

Sauce

  • 1 Tbsp cornstarch
  • 1 Cup heavy cream
  • 1 Tbsp All-purpose flour
  • ½ cup grated asiago cheese
  • 2 Tbsp softened mascarpone cheese
  • Dash of ground nutmeg
  • 2 Tbsp dry white wine
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 

Remaining Ingredient

  • 8 basic crêpes

 

Preparation Serves 4

Preheat oven to 450°F.

To prepare filling, combine first 6 ingredients (through garlic) in a large bowl. Drizzle with oil, and sprinkle with salt and pepper; toss to coat. Spread vegetable mixture in an even layer on a jellyroll pan coated with olive oil.

Bake for 45 minutes or until vegetables are lightly browned, stirring every 15 minutes. Transfer vegetable mixture to a bowl; cool 2 minutes. Stir in basil and parsley.

Increase oven temperature to 500°F.

To prepare sauce, dissolve cornstarch in cold heavy cream; bring to a boil in a saucepan over medium-high heat. Cook 1 minute or until slightly thickened, stirring constantly with a whisk.