Ratatouille rolls
Tags:
alcohol-free
gluten-free
vegetarian
Description
When you read the ingredient list, you're probably looking forward to a delicious ratatouille. Follow the steps in the recipe and you'll be surprised. The French classic is presented in a different way here. We transform the different vegetables with their aromatic spices into rolls. With their delicious filling and visually appealing shape, they make an excellent side dish with fish, meat or as a main course. Bon appétit!
Zutaten für
For the rolls
2
courgettes
50
g
aubergine
50
g
pepper, red
50
g
pepper, yellow
50
g
red onion
50
g
tomato paste
1
Sprig(s)
rosemary, fresh
1
Sprig(s)
thyme, fresh
1
Sprig(s)
oregano, fresh
2
Tablespoon(s)
olive oil
3
Tablespoon(s)
parmesan, finely grated
salt, pepper, chili to taste
Preparation
Prepare the ratatouille rolls
1
Finely dice the red and yellow peppers and aubergine and finely slice the red onion.
2
Sweat the finely chopped vegetables in olive oil. Add the tomato paste and fresh herbs and fry briefly. Season with salt, pepper and chilli.
3
Cut the courgettes into vegetable strips with the Catto. Cut the strips into pieces about 10 cm long.
4
Put a good tablespoon of the braised vegetables on each piece and roll it up to make a roll about the thickness of a finger. Preheat the oven to 160 °C convection.
5
Brush each roll lightly with olive oil and sprinkle with finely grated Parmesan.
6
Bake the rolls for 10 minutes and then serve directly with meat or fish as a side dish.
Zutaten für
For the rolls
2
courgettes
50
g
aubergine
50
g
pepper, red
50
g
pepper, yellow
50
g
red onion
50
g
tomato paste
1
Sprig(s)
rosemary, fresh
1
Sprig(s)
thyme, fresh
1
Sprig(s)
oregano, fresh
2
Tablespoon(s)
olive oil
3
Tablespoon(s)
parmesan, finely grated
salt, pepper, chili to taste
