Summer vegetable roll-ups

Name: Summer vegetable roll-ups
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 aubergines, preferably long and thin ones; 3 courgettes, ideally about the same length as the aubergines; 6 Tbsps olive oil; 3 red peppers; 100 grams ricotta; 2 teaspoons pesto; 50 grams pine nuts; 1 leave basil to serve

Summer vegetable roll-ups could be just the gluten free, lacto ovo vegetarian, and primal recipe you've been looking for. This recipe serves 4. This hor d'oeuvre has 433 calories, 10g of protein, and 35g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have basil leaves, pesto, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Users who liked this recipe also liked Grilled Vegetable Roll-Ups, Deli Vegetable Roll-Ups, and Garden Vegetable Lasagna Roll Ups.

Instructions

Cut each aubergine and courgette into 6 slices lengthways. Line a grill pan with foil and arrange the aubergine and courgette slices over it.

Ingredients you will need

Eggplant

Zucchini

Equipment you will use

Grill Pan

Aluminum Foil

Brush them liberally with oil, then season. Grill until lightly browned, then turn over and repeat.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

Remove and leave to cool, keeping the 2 vegetables separate.

Ingredients you will need

Vegetable

Quarter the peppers and remove the seeds.

Ingredients you will need

Peppers

Seeds

Place on the grill, skin-side up, and grill until the skins are blackened.

Equipment you will use

Grill

Transfer to a bowl and cover with foil. When cool enough to handle, peel off the skins.

Equipment you will use

Bowl

Aluminum Foil

Mix the ricotta and pesto with a little seasoning. Put an aubergine slice on your work surface and spread with a little ricotta mix. Cover with a courgette slice and spread with a little more ricotta mix. Top with a pepper slice, then roll up from one end and secure with a cocktail stick if necessary.

Ingredients you will need

Eggplant

Zucchini

Seasoning

Cocktail

Ricotta Cheese

Pepper

Spread

Pesto

Roll

Equipment you will use

Cocktail Sticks

Place on a platter and repeat with the remaining vegetables and ricotta mix to make 12 roll-ups.

Ingredients you will need

Vegetable

Ricotta Cheese

Roll

Toast the pine nuts in a dry frying pan until golden.

Ingredients you will need

Pine Nuts

Toast

Equipment you will use

Frying Pan

Drizzle a little oil over the roll-ups, then scatter with pine nuts and basil leaves.

Ingredients you will need

Fresh Basil

Pine Nuts

Roll

Cooking Oil

Serve at room temperature.

Equipment

Ingredients

Servings:

aubergines, preferably long and thin ones 3

courgettes, ideally about the same length as the aubergines 6Tbsps

Recommended wine: Sparkling Rose, Sparkling Wine

Sparkling rosé and Sparkling Wine are great choices for Roll Ups. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Ca' Furlan Cuvee Mariana Sparkling rosé with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.