Saturday, March 24, 2007

Mediterranean Rolls

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!! :)


Shveta Kothari said...

I have always loved the mediterranean rolls at CPK, but never really tried them till I found your recipe.
The rolls were a great hit at my party.Half the people(all the girls) came and asked me for the recipe and I have directed them all here
One thing I 'd like to add is its more convenient to brush one side of the tortilla with oil instead of cutting the rolls and brushing them all. The preparation was for a big party; so that was the easy way out for me. Also I felt that ways they would stay soft if you make them a night before and refrigerate them .
Totally loved the rolls! I added a spicy touch to it by blending marianara, ketchup, habanero rub and tabasco for Sauce!!

Keep up the good work!!

sonia sainani said...

I am going through all your recipes starting from 2007. This is definitely going to be one of the first few I am gonna try :)

sonia sainani said...

I am going through all your recipes starting from 2007. This is definitely going to be one of the first few I am gonna try :)