Recipe

Vegetable Crudite Rolls With Spicy Thai Dipping Sauce Recipe


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Ingredients
  •  Cooking spray
  • 5 large portobello mushroom caps (about 2 lbs)
  • 1 large red bell pepper, seeded & cut into 1/2-inch strips
  • 6 radicchio leaves
  • 1/2 c sliced basil leaves
  •  Spicy Thai Dipping Sauce
  • 1 (15-oz) can whole baby corn, drained
  • 6 romaine lettuce leaves
  • 1/2 lb green beans, trimmed
  • 1/4 tsp black pepper
  • 2 tbsps Thai fish sauce
  • 1/4 c fresh lemon juice

Directions
  • Step #1 Prepare grill or broiler.
  • Step #2 Combine first 4 ingredients In a large-ish zip-top plastic bag, & seal.
  • Step #3 Marinate 15 mins, turning every once in awhile.
  • Step #4 Remove mushrooms from bag; discard marinade.
  • Step #5 Place mushrooms on a grill rack or broiler pan coated with cooking spray; cook 3 mins on each side.
  • Step #6 Cut mushrooms into 1/2-inch-thick slices; set aside.
  • Step #7 Steam green beans, covered, 5 mins or until tender.
  • Step #8 Arrange romaine & radicchio leaves on a large platter.
  • Step #9 Divide mushrooms, green beans, bell pepper, & corn evenly over lettuce.
  • Step #10 Sprinkle top with basil.
  • Step #11 Roll up, & serve this with Spicy Thai Dipping Sauce.
  • Enjoy the Vegetable Crudite Rolls with Spicy Thai Dipping Sauce recipe

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