Second dishes

Vegetable rolls

Tasty, bright, useful “Vegetable rolls” very relevant in the summer-autumn period. During this period, vegetables contain vitamins necessary for our body. Eggplants and zucchini give the dish a delicate sweet taste, and greens – a fresh aroma.

Vegetable rolls – ingredients

  • Zucchini (zucchini, medium) – 1 pc.
  • Eggplant (medium) – 1 pc.
  • Tomato – 2 pc.
  • Bulgarian sweet pepper – 1 pc.
  • Greens – mint, parsley, dill, lettuce.
  • Garlic – 1 clove.
  • Salt, black pepper.

Vegetable rolls – cooking method

Wash zucchini (zucchini) and eggplant under running water, dry. Cut into thin slices (so that strips are formed in which we will wrap the filling), salt and leave for 1 hour to release juice and bitterness. Drain the water, dry. Zucchini and eggplant are fried in oil or grilled. Finely chop the Bulgarian sweet pepper, tomatoes and greens. First, fry bell pepper with a small amount of oil, then add tomatoes and greens. Bring to readiness. Salt, pepper and, if desired, add a clove of garlic.

We put one slice of eggplant and zucchini, put our prepared filling and wrap the slices one by one to make a roll. Ready rolled up vegetable rolls put it in a container and send it to the oven for 8 minutes.

Ready fish can be served warm or cold.

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