Roasted Vegetables Roll
Ingredients:
270 g roasted eggplant
270 g roasted zucchini
270 g roasted peppers
Ingredients for herbal mix:
25 g basil leaves
20 g pine kernels
2 cloves of garlic
2 tablespoons Parmesan
a little black pepper
Mince basil, pine kernels, garlic and Parmesan
in the blender then
add pepper. Cover the work surface with foil. Drain the oil
from
the roasted vegetables and sprinkle them with the herbal
mix.
Place layers of roasted eggplant, zucchini and peppers on
the foil.
Tightly roll the vegetable compound into a roll using the
foil to
hold the roll together. Tightly press the ends of the foil
together.
Cool in the refrigerator for at least 30 minutes then cut
into slices.
Serve the vegetable roll as a refreshing accompaniment to
various
meats or as a main dish.
Herbal dressing: stir the herbal mix into the oil from the
roasted
vegetables. You can serve the vegetable roll with Feta cheese
drizzled with herbal dressing.
Cut bread into slices, drizzle with oil from the roasted
vegetables
and toast in the oven.
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