A Good Vegetarian Entree (Wheat Free)

So I have literally had some recipes in my Epicurious "Recipe Box" since 11th grade. I decided I would look through it to see if there was anything good to unearth. I found a recipe from Gourmet 2/92, which always sounded appealing to me, but I have never actually tried it. "Vegetable and Ricotta Stuffed Collard Rolls with Tomato Sauce" was finally getting it's chance in my repertoire, however as written is didn't seem right to me. With some changes though, it was delicious! Especially the next day. The "cheesy rolls," as we called them, are really a great way to get dark leafy greens into picky eaters. I will post the link to the recipe followed by the changes I made.

Cheesy Rolls

So, the sauce recipe was pretty good, except that it is really chunky. If you prefer that consistency then leave it as is. I pureed it. You can really use any sauce recipe you like, or if you're short on time use a pre-made sauce.

One big change that I did make is that I substituted the corn and peppers in the filling for sauteed onion, mushroom and zucchini, all diced finely. It fits WAY better with the recipe in my opinion. Also a pinch of nutmeg really kicks everything up (not to sound like Emeril).

Also, there is all this business in the recipe about cooking the rolls and then removing them to reduce the sauce. I found this to be totally unnecessary. Instead I just flipped the rolls halfway through cooking and sprinkled them with some grated parm. Then I just cooked them until the cheese was browned and bubbly.