Roasted Vegetable Pinwheels

INGREDIENTS

• 1 cup extra virgin olive oil
• 3 cloves fresh chopped garlic
• 2 medium green zucchini and yellow squash, sliced ¼-inch lengthwise
• 1 large eggplant, sliced ¼-inch lengthwise
• 2-3 medium portabella mushroom caps, gills and stems removed
• ½ tsp. pepper

• 1 Tbsp. fresh thyme leaves
• 1 jar (16 oz.) roasted red pepper strips, drained
• 6-8 fresh basil leaves
• 1 pkg. (9 oz.) Sargento® Reduced Sodium String Cheese

DIRECTIONS

• 1

  Preheat oven to 325°F.

• 2

  Heat olive oil and garlic over low heat in a saucepan. Lightly brush 2 cookie sheets with the garlic-infused oil. Place sliced vegetables, slightly overlapping, onto the cookie sheets and place portabella caps, whole, on prepared cookie sheets. Brush with the remaining garlic-infused olive oil and season with pepper and thyme. Place in oven for 25-30 minutes or until tender.

• 3

  Slice cooled mushrooms ¼-inch thick and place over squash and eggplant. Top with pepper strips.

• 4

  Place String cheese on top of vegetables. Top cheese with fresh basil. Roll the vegetables up to surround the cheese and basil. Cut 1-inch thick and secure with a toothpick.

Chef tom valenti
Healthy living
Reduced living
String cheese