Baked zucchini rolls.
Ingredients:
- 1 SanLucar red bell pepper
- 1 SanLucar eggplant
- 3 SanLucar zucchinis
- 1 clove of garlic
- 5 tablespoons SanLucar olive oil
- Fresh SanLucar herbs: thyme, basil and rosemary
- Salt and pepper as coarse as possible
Preparation:
For 4 people:
- Preheat the oven to 180 degrees.
- Wash the bell peppers and cut into fine strips. Wash the eggplant and zucchini, to.
- Cut the eggplant into very thin slices. Divide large slices in the middle. Cut the zucchinis into 5-6 strips, lengthwise.
- 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.
- 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.
- Affix with a toothpick and spread the herbal oil from the outside. Bake for about 8 minutes. Ready.
- 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.