Roasted Vegetable Filling

Roasted Vegetable Filling

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  • 1 small zucchini
  • 1 medium onion
  • 1 red bell pepper
  • 3 Roma tomatoes
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon salt
  • 3 garlic cloves, crushed
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 cup cooked garbanzo beans
  • 1/2 cup half-and-half
  • 6 ounces shredded Italian four-cheese blend (Provolone, Parmesan, Romano and Mozzarella)


Preheat oven to 400º F. Chop all vegetables and place in a mixing bowl. Toss with olive oil, balsamic vinegar and seasonings. Place on a baking tray lined with parchment paper and roast for 30 minutes. Remove from oven and let cool. Combine all ingredients in a mixing bowl.

To be used as a filling with the Basic Crêpe Batter. Other filling options for crêpes are: and .

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