Summer vegetables roulade with mornay sauce

1. For the vegetables: saute the vegetables for 2 minutes and remove from heat.
2. Lay one sheet of phyllo dough on a flat surface.
3. Brush with olive oil. Top with another sheet of phyllo, brush with olive oil. Top with a third sheet of phyllo.
4. spread the vegetable mixture evenly over the stacked phyllo sheets and roll up in pinweel fashion.
5. Bakei for 15-20 minutes in a 325 degree preheated oven.
6. for the sauce: melt the butter in a saucepan.
7. Slowly add the flour and cook over low heat for 3-4 minutes, stirring constantly.
8. slowly whisk in the milk and continue to cook for 3 additional minutes or until thick.
9. Slowly whidk in the gruyere, stirring constantly until cheese is melted.
10. Add spices and mix well.
11. Remove from heat immediately.
12. presentation: slice vegetable "log" into 1" slices.
13. Ladle sauce on plate.
14. Place vegetable roulade in center of plate.
15. Garnishi with fresh diced vegetables.