Grilled Veal Pinwheels with Roasted Pepper & Sun-Dried Tomato Sauce – Revolution Barbecue

Ingredients

• 2 pounds thin veal cutlets (8 slices, about ¼ inch thick)
• 12 slices provolone cheese, halved into half-moons (3 halves per roll)
• 4 ounces (115 grams) fresh spinach leaves
• 16–20 thin asparagus spears, trimmed and cut in half (4–5 pieces per pinwheel)
• 3 tablespoons olive oil (for brushing)
• 3 tablespoons Revolution Barbecue Texas Beef BBQ Rub
• If using thick asparagus, reduce to 8–10 whole spears (cut in half) and blanch for 2–3 minutes before assembling.
• 1 large red bell pepper
• 1 large orange bell pepper
• ½ cup sun-dried tomatoes in oil, drained (reserve 1 tablespoon of the oil)
• 1 garlic clove
• 1 tablespoon olive oil (plus reserved tomato oil)
• 1 teaspoon Revolution Barbecue Texas Beef BBQ Rub