Vegetarian Stuffed

• 1 28 oz. can crushed tomatoes
• 6 cloves of garlic
• 1 shallot
• salt and pepper to taste
• 1/4 cup of parmesan cheese
• 1 pkg. of chopped spinach
• 1/4 cup virgin olive oil
• 1 small zucchini diced
• 1 small onion diced
• 6 oz of sliced baby portobella
• mushrooms
• 1 tbs chopped basil
• 1 teas chopped oregano
• 1 teas chopped mint
• 3 tbs chopped parsley
• 1 pkg of chinese eggroll
• dough.

1. place the half the garlic and shallotsin a small blender with halfthe olive oil and blend well.
2. In a sauce pot place the blended
3. items cook till soft, add the
4. wine and cook for 3 min.
5. Add the crushed tomatoes and
6. half a can of water. Put half the herbs and salt and pepper into the sauce , Cook
7. for at least 30 min simmering.
8. In a saute pan add the rest of the olive oil and chopped garlic saute the zucchini, spinach (that has been
9. thawed and drained well).
10. Cook for 3 min. Add the parmesan
11. cheese and all the herbs and
12. simmer for 5 min.
13. Place 2 tbs of veggie mix
14. into the the center of the
15. chinese eggroll at a diagonal
16. and fold forward turning the
17. sides in on the first fold.
18. Continue to do this till you
19. have twelve small rolls.
20. Place some sauce in a baking
21. dish and place the rolls
22. in the pan. Place some parmesan cheese on top of each roll and Cover with sauce and bake for 20 min. at 350 deg.

tomatoes, garlic, shallot, salt, parmesan cheese, spinach, virgin olive oil, zucchini, onion, baby portobella, mushrooms, basil, oregano, mint, parsley, chinese eggroll

Taken from www.epicurious.com/recipes/member/views/vegetarian-stuffed-1202142 (may not work)