Vegetable Strudel Snails with Parmesan Sauce

Combine flour with eggs, 1 tablespoon olive oil and 1 tablespoon of water and knead into a smooth dough. Let it rest covered for 30 minutes.

Rinse zucchini. Rinse bell peppers, remove seeds and white ribs and cut into quarters. Rinse vegetables and dice finely. Peel onion and garlic and dice. Heat 2 tablespoons olive oil. Fry onions and garlic until golden. Add vegetables and sauté briefly. Stir in herbs, 50 ml (approximately 2 ounces) broth and tomatoes and simmer for 10 minutes. Stir in oatmeal and season with salt, pepper and sugar. Allow to cool.

Roll out dough very thinly on a floured tea towel. Spread vegetable mixture on top and roll up dough using the cloth. Cut roll into 3 cm (approximately 1 inch) slices. Heat remaining olive oil in a large non-stick pan. Fry snails on each side for 3 minutes. Add remaining vegetable and cook covered for 20-30 minutes. Cover in the last 5 minutes.