Roasted Vegetable and Egg Wrap

Roasted Vegetable and Egg Wrap

From: Chef Michael Moorman, m.Henry, Chicago. Yield: 12 servings.

2 medium poblano peppers, seeded and julienned

1 bunch asparagus (12 oz.), chopped

1 cup mushrooms, sliced

¼ cup shallots, chopped

¼ cup sun-dried tomatoes, julienned thin

1 tsp. dried oregano

½ tsp. salt

½ tsp. pepper

Register to view the full article

Register to view this article