Vegetable Rolls with Goat Cheese and Parmesan
⏳ Time
25 minutes
🥕 Ingredients
7
🍽️ Servings
3
Description
This amount of ingredients will yield approximately 12 rolls. I intentionally do not use oil in this recipe: eggplants are known for their 'absorbent capacity', and it ends up being very greasy. If you're worried that the rolls will stick to the dish, you can lightly grease the bottom.
Ingredients
- Eggplants - 1 piece
- Courgette - 1 piece
- Orange Bell Peppers - ½ piece
- Goat cheese - 2.8 oz
- Grated Pecorino Pepato Cheese - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the eggplant and zucchini lengthwise in half (or into quarters if they are of decent size). Use a vegetable peeler or slicer to cut them into thin slices. Cut the bell pepper into medium cubes. Sprinkle salt on the eggplant slices.
Step 2
Place an eggplant slice, then a zucchini slice, and cover it with another eggplant slice. On this 'base', place goat cheese (about 0.5–1 teaspoon) and press it down with a piece of bell pepper.
Step 3
Roll it up and secure with a skewer. Slide another piece of pepper onto the skewer.
Step 4
Repeat the same process with the remaining ingredients.
Step 5
Transfer to a baking dish, sprinkle with grated Parmesan and ground black pepper, and bake at 356°F for about 20–25 minutes.
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