My husband Raj and I like going to California Pizza Kitchen many a times, and we ate these appetizer rolls once and really liked it. It had simple ingredients and looked pretty easy to replicate! I have made a few varitions to this appetizer and it comes out really tasty every single time! Its well received by whoever has tried them! So go ahead and try it out:)
1 red bell pepper thinly sliced
1 yellow bell pepper thinly sliced
1 japanese eggplant thinly sliced
1 1/2 small white onions thinly sliced
7-8 crimini mushrooms cut into cubes
6 garlic cloves roughly chopped
4-5 sun dried tomatoes
2 tbsp fresh parsley finely chopped
1/4 cup olive oil
1/2 cup grated parmesan cheese
1 cup shredded mozarella + Fontina cheese
5 large flour tortillas
olive oil to brush
salt and pepper to taste
Put the cut bell peppers, onions, eggplant, mushrooms, garlic and parsley in a large bowl and mix it along with 1/4 cup olive oil and salt and pepper to taste.
Grill these veggies on a hot grill pan, until the veggies look done, well charred.
Once cooled, mix the veggies with chopped sun dried tomatoes. Take a flour tortilla, and spread 1/5 of the mixture in the middle of the tortilla. Put parmesan cheese, fontina and mozarella cheese in the middle on top of the veggie mixture. Roll the tortilla from one side, onto the veggie cheese mixture and slowly start rolling it over until it forms a thin wrap. Cut it diagonally into 3 pieces. Do the same for the remaining 4 tortillas.
Take a baking sheet, covered with aluminum foil. Put these cut rolls on a sheet, brush both sides with olive oil and bake it in an oven at 350 degrees for 12 minutes. Turn each roll and brush it again with olive oil and bake it until golden brown for 12 more minutes.
They are ready to eat! DELICIOUS!! :)