Instructions: FOR THE VEGETABLES: Saute the vegetables for 2 minutes and remove from heat. Lay one sheet of phyllo dough on a flat surface. Brush with olive oil. Top with another sheet of phyllo, brush with olive oil. Top with a third sheet of phyllo.

Spread the vegetable mixture evenly over the stacked phyllo sheets and roll up in pinweel fashion. Bake for 15-20 minutes in a 325 degree preheated oven.

FOR THE SAUCE: Melt the butter in a saucepan. Slowly add the flour and cook over low heat for 3-4 minutes, stirring constantly.

Slowly whisk in the milk and continue to cook for 3 additional minutes or until thick. Slowly whidk in the Gruyere, stirring constantly until cheese is melted. Add spices and mix well. Remove from heat immediately.

PRESENTATION: Slice vegetable log into 1" slices. Ladle sauce on plate.

Place vegetable roulade in center of plate. Garnish with fresh diced vegetables.

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