Summer vegetable rolls, like eggplants, peppers, zucchinis, and carrots, hold a significant place in a balanced diet. They are a source of important nutrients like antioxidants and vitamins and have a high water and cellulose content, which provides an immediate feeling of fullness. Well-cooked, they are excellent for the palate and ideal for keeping fit. Personally, I love eggplants, peppers… let’s say all vegetables, whether cooked or raw, remain at the top of my list of favorite foods and are always present on my table. I take advantage of these last seasonal vegetables to make this tasty side dish. Autumn is around the corner, and the colors in the kitchen are about to change. If you want to visit my blog.giallozafferano.it/vaipinacucina you will find many seasonal recipes. Personally, I always try to use local vegetables and, if possible, Italian products.
- Difficulty: Very easy
- Cost: Economic
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 175.25 (Kcal)
- Carbohydrates 22.05 (g) of which sugars 12.82 (g)
- Proteins 6.10 (g)
- Fat 8.25 (g) of which saturated 1.15 (g)of which unsaturated 0.41 (g)
- Fibers 8.93 (g)
- Sodium 827.69 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 zucchinis
- 2 eggplants
- 3 peppers
- 3 carrots
- 1 1/2 tsp salt
- 2 tbsp extra virgin olive oil
- 1 bunch parsley
- 1 bunch basil
- 1 clove garlic
Tools
- Pastry Ring
- Slicer
- Parchment Paper
- Baking Tray
Preparation
Wash thoroughly and cut the zucchinis into ribbons without peeling, if possible with a slicer (for those who have one) to a thickness of 1/5 inch. Also slice the eggplants to the same thickness, season them with salt and olive oil, along with chopped garlic and parsley. Cut the peppers and carrots into sections with a knife.
Bake the seasoned vegetables for 20 minutes at 375°F
Once cooked, remove only the skin from the peppers.
With the help of an adjustable pastry ring, on a serving plate, make rolls with the cooked and warm vegetables, arranging them inside the ring by alternating colors until it is filled. I call them vegetable pinwheels because they remind me a bit of colorful pinwheels.
Remove the pastry ring from the summer vegetable rolls and garnish them with plenty of freshly chopped basil just before serving.
Ready!
