Baked zucchini rolls.

For 4 people:

1. Preheat the oven to 180 degrees.
2. Wash the bell peppers and cut into fine strips. Wash the eggplant and zucchini, to.
3. Cut the eggplant into very thin slices. Divide large slices in the middle. Cut the zucchinis into 5-6 strips, lengthwise.
4. Peel the garlic and finely chop together with the herbs. Mix garlic and herbs with the olive oil and generously season with salt and pepper.
5. Brush the bell pepper and eggplant with the herbal oil. Place 2 thin slices of eggplant on 1 slice of zucchini, spread the bell pepper strips on this and roll it up.
6. Affix with a toothpick and spread the herbal oil from the outside. Bake for about 8 minutes. Ready.
7. My tip: The rolls can also be placed on the grill and taste excellent with grilled meat. I especially like them when I add a piece of Mozzarella cheese.