Vegetable Roll-Ups

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Are you looking to add a little whimsy to your table tonight?

These darling vegetable roll-ups are a deliciously perfect choice and if you love a good ratatouille like me, then you will fall head over heels for these. I rolled up thinly sliced eggplant, zucchini, roasted red pepper and basil pesto with a little dollop of super creamy ricotta hiding right in the center of each roll. These tasty beauties add tons of colour to any table and are very healthy.

If you aren’t into dairy, you can omit the pesto and ricotta very easily, substituting the pesto for an Italian blend or Za’atar seasoning mix instead. You will still achieve the same delectable results and will definitely come back for more.


Print Recipe
Vegetable Roll-Ups
Course side
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course side
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400° F.
  2. Combine olive oil, pesto and balsamic vinegar in a small bowl.
  3. Lightly brush each slice of eggplant, red pepper and zucchini with oil mixture and lay, in a single layer, on a baking sheet.
  4. Bake the vegetables for 10-15 minutes until softened and lightly browned. Cool until you can comfortably touch the vegetables.
  5. Lay one slice of eggplant down, spread with some ricotta, cover with a slice of zucchini, a little more ricotta and finish with a slice of roasted red pepper. Roll the vegetables up and secure with a toothpick.
  6. Serve sprinkled with fresh parsley, drizzled with a little bit more olive oil, warm or at room temperature.
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