-suggestions for an inspired life-

 

 

Welcome to fall BAC friends! My hat is officially on while grilling outdoors, but it doesn't deter me from finishing my favorite fall specialty, Adventure Club's Root Vegetable Roll Up. Those of you who had the pleasure of hiking out at Chippewa Hills two years ago may remember these great, healthy wraps. I had so many people ask for the recipe, but I never wrote it down until now. They refrigerate great for a couple of days, so you can make the ingredients on Sunday and grill them on Wednesday for a quick and easy hot meal. I love this recipe and hope you do too!

 

--1 small rutabaga, diced

--1 small butternut squash, diced

--3 large carrots, peeled & diced

--1 large sweet potato, peeled & diced

--1 large sweet onion, chopped

--2-3 garlic cloves, minced

--4 tbsp olive oil

--2 tbsp good balsamic vinegar

--4 Bosc pears

--1 bottle of dark red wine

--1 sprinkle of nutmeg

--2 large sweet onions, sliced into rings

--2 tbsp olive oil

--1 tbsp raw sugar

--salt & pepper

--4-6oz crumbled bleu cheese, your choice of cheese

--eight 8 inch tortilla shells

 

Heat oven to 400. Mix all root vegetables, onion, garlic, olive oil and balsamic vinegar in a roaster. Add 1/4 cup of cold water and salt and pepper to taste into pot and roast uncovered for 45 to 60 minutes, until tender. Peal Bosc pears and place standing into a sauce pot with the wine, 1 cup of water and nutmeg. Bring to a boil, reduce heat to low and simmer uncovered until liquid is evaporate. Place sliced onions, olive oil, raw sugar and a pinch of salt in a saute pan. Bring to a simmer, reduce heat to low and cook partially covered until camelized. Combine all room temperature ingredients into a tortilla, wrap up in foil and place on the grill or under your broiler.  Heat on both sides for three to five minutes.  Enjoy!