11/29/2020
 
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Vegetable rolls with goat cheese and parmesan

 

Vegetable rolls with goat cheese and parmesan

 

 

INGREDIENTS

 

3 PORTS

 

  • Eggplant 1 piece
  • Zucchini 1 piece
  • Sweet pepper ½ pieces
  • Soft goat cheese 80 g
  • Grated Parmesan to taste
  • Salt to taste
  • Ground black pepper to taste

 

COOKING INSTRUCTIONS

 

1. Cut the eggplant and zucchini in half in length (or into 4 parts, if they are of decent size). Peeler or slicer cut into thin slices. Sweet pepper cut into medium cubes. Slices of eggplant salt.

 

2. Put a slice of eggplant on it – a slice of zucchini and cover with another slice of eggplant. Put goat cheese (about 0.5–1 teaspoon) on this “base”, crush it with a slice of sweet pepper.

 

3. Roll into a roll and pierce with a skewer. Put another slice of pepper on the skewer.

 

4. Perform similar manipulations with the rest of the ingredients.

 

5. Transfer to a form, sprinkle with grated Parmesan and ground black pepper, and bake at 180 degrees for about 20–25 minutes.

 

TIP FOR RECIPE

 

From this amount of ingredients, approximately 12 rolls will be obtained. It is better not to use oil in this recipe: eggplants are known for their “absorbent ability”, and as a result it turns out rather greasy. If you are afraid that the rolls will burn in shape, you can lightly grease the bottom.

 

 

Vegetable rolls with goat cheese and parmesan

 

INGREDIENTS

3 PORTS

 

  • Eggplant 1 piece
  • Zucchini 1 piece
  • Sweet pepper ½ pieces
  • Soft goat cheese 80 g
  • Grated Parmesan to taste
  • Salt to taste
  • Ground black pepper to taste

 

Vegetable rolls with goat cheese and parmesan

COOKING INSTRUCTIONS

 

1. Cut the eggplant and zucchini in half in length (or into 4 parts, if they are of decent size). Peeler or slicer cut into thin slices. Sweet pepper cut into medium cubes. Slices of eggplant salt.

 

2. Put a slice of eggplant on it – a slice of zucchini and cover with another slice of eggplant. Put goat cheese (about 0.5–1 teaspoon) on this “base”, crush it with a slice of sweet pepper.

 

3. Roll into a roll and pierce with a skewer. Put another slice of pepper on the skewer.

 

4. Perform similar manipulations with the rest of the ingredients.

 

5. Transfer to a form, sprinkle with grated Parmesan and ground black pepper, and bake at 180 degrees for about 20–25 minutes.

 

TIP FOR RECIPE

 

From this amount of ingredients, approximately 12 rolls will be obtained. It is better not to use oil in this recipe: eggplants are known for their “absorbent ability”, and as a result it turns out rather greasy. If you are afraid that the rolls will burn in shape, you can lightly grease the bottom.

 

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