Eggplant and zucchini rolls

Delicious eggplant and zucchini rolls with pickled peppers

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 4

Enjoy a refined and healthy recipe with eggplant and zucchini rolls, perfect for a light lunch or an elegant dinner. These rolls are filled with the fresh flavors of vegetables and are accompanied by pickled peppers in vinegar, adding a note of acidity and a delicious contrast.

Ingredients:
- 2 medium eggplants
- 2 medium zucchinis
- 1 red bell pepper
- 100 g feta cheese or ricotta
- 50 g green or black olives, chopped
- 1 bunch of fresh basil
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste

Instructions:

1. Preparing the eggplant and zucchinis:
Start by washing the eggplants and zucchinis. Slice the eggplants into thin slices, about 1 cm thick, and sprinkle a little salt on them, letting them sit for 10 minutes. This will help remove the bitterness. Rinse the slices under cold water and dry them with a kitchen towel. Slice the zucchinis thinly as well.

2. Blanching the zucchinis:
Boil water in a pot and add the zucchini slices for 2-3 minutes. They should become soft but not overcooked. Remove them from the water and let them drain on a kitchen towel. This technique will help preserve the color and texture.

3. Preparing the pickled peppers:
Wash the red bell pepper, remove the seeds, and slice it into thin strips. In a small bowl, combine the pepper strips with one tablespoon of balsamic vinegar, two tablespoons of olive oil, salt, and pepper. Let them marinate for 10 minutes to absorb the flavors.

4. Assembling the rolls:
On each eggplant slice, place a slice of zucchini, a piece of feta or ricotta cheese, some chopped olives, and fresh basil leaves. Carefully roll up the slices and secure them with a toothpick. Continue until all ingredients are used.

5. Baking the rolls:
Preheat the oven to 180°C. Place the rolls in a baking dish lined with parchment paper. Drizzle with a little olive oil and bake for 25-30 minutes or until the eggplants are golden and slightly crispy.

6. Serving:
Remove the rolls from the oven and let them cool for a few minutes. Serve them alongside the pickled peppers, garnished with fresh basil leaves. These rolls can be served warm or at room temperature, making them perfect for any occasion.

Practical tips:
- You can add other ingredients to the filling, such as sun-dried tomatoes or chopped nuts for extra texture.
- If you prefer a vegan version, you can replace the cheese with marinated tofu or cashew cream.
- The rolls can be prepared a few hours in advance and kept in the refrigerator, making them ideal for festive meals.

This eggplant and zucchini roll recipe is not only delicious but also full of colors and flavors, providing a memorable culinary experience. Enjoy every bite and savor the fresh tastes of summer!