Filled Vegetable Roulades
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 medium Eggplant
- 2 medium zucchini
- ½ cup low-fat cream cheese
- 2 Vine tomatoes (seeded and sliced)
- 0.333 cup preserved sun-dried tomatoes (drained)
- 1 ½ Tbsps Avocado oil
- 2 Tbsps Pine nuts
- Basil
- salt
- freshly ground Black pepper
Preparation steps
1.
Preheat a griddle pan over a moderate heat until hot. Preheat the grill to hot at the same time.
2.
Slice the aubergine and courgette on a mandolin into 1 cm | 0.5" thick long slices. Lay the aubergine slices flat and spread their tops with cream cheese.
3.
Lay the courgette slices on top and follow with vine tomato and then sun-dried tomato before seasoning. Roll up the vegetables tightly and secure with toothpicks.
4.
Brush the griddle pan with a tablespoon of oil. Drizzle the remaining oil over the rolls and place them on their sides in the pan.
5.
Sear for 4 - 5 minutes, turning occasionally, and then move to the grill to finish for a further 2 - 3 minutes until lightly charred and tender.
6.
Serve the rolls with pine nuts and basil leaves as a garnish.
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