Grilled Vegetables and Fresh Mozzarella Wrap with Spicy Tomato Coulis

• 3 cups extra virgin olive oil
• 1-1/2 cups balsamic vinegar
• 3 tsp. garlic, finely chopped
• 1-1/2 tsp. thyme, chopped
• 1-1/2 tsp. rosemary, chopped
• salt and pepper to taste
• 3 Tbsp. olive oil
• 1 cup onion, medium diced
• 1 Tbsp. garlic, minced
• 3/4 cup brown sugar
• 3/4 cup vinegar
• 6 cups tomatoes, medium diced
• 1-1/2 Tbsp. chipotle peppers in adobo sauce, pureed
• 24 oz. eggplant, sliced 1/4" Safeway 1 ea For $1.28 thru 02/09
• 12 oz. zucchini, sliced 1/4"
• 3 cups yellow peppers, sliced 1/4" Target 1 pkg For $2.99 thru 02/06
• 3 cups red red peppers, sliced 1/4"
• 12 pieces green onions, sliced in half lengthwise
• 24 pieces asparagus, blanched
• 12 each spinach tortilla
• 1-1/2 cups sun-dried tomato paste
• 12 each POLLY-O Fresh Mozzarella, Ovoline or Bocconcino, sliced 1/4"
• 3/4 cup

1. To make the marinade for the vegetables, combine the olive oil, vinegar, garlic, thyme, and rosemary.
2. Season with salt and pepper.
3. To make the tomato coulis, heat the olive oil and saute onion until translucent.
4. Add garlic and brown sugar and continue to cook over low heat for 10 minutes.
5. Deglaze the pan with the vinegar.
6. Add tomatoes and chipotle peppers to pan.
7. Cover and simmer until liquid has evaporated.
8. Season with salt and pepper, puree and strain through sieve.
9. Refrigerate until needed.
10. Grill eggplant, zucchini, peppers, green onions and asparagus.
11. Place on baking sheet and pour marinade over vegetables.
12. Place in a 350F oven for 5 minutes.
13. For each serving, brown both sides of a tortilla and spread with 1 oz.
14. sun-dried tomato paste.
15. Layer with 2 oz.
16. eggplant, 1 oz.
17. zucchini, 1-1/2 oz.
18. each yellow and red pepper, 1 green onion, 2 asparagus stalks and 3 oz.
19. of sliced PollioTM Fresh Mozzarella.
20. Roll each tortilla tightly.
21. Drizzle 1 oz.
22. of tomato coulis around the edge of a warm plate.
23. Cut on a bias and place on plate in an upright position.
24. Drizzle the wrap with the 1/2 oz.
25. basil olive oil and serve.
26. Yield: 12 Servings.

extra virgin olive oil, balsamic vinegar, garlic, thyme, rosemary, salt, olive oil, onion, garlic, brown sugar, vinegar, tomatoes, peppers, eggplant, zucchini, yellow peppers, red red peppers, green onions, tortilla, tomato, bocconcino

Taken from www.kraftrecipes.com/recipes/grilled-vegetables-fresh-mozzarella-wrap-spicy-tomato-coulis-57906.aspx (may not work)