Tri-Color Rolled Vegetables

30 min
0 People
30 min
INGREDIENTS for 0 people
  • ¾ lb eggplant
  • 1 red pepper
  • 2 zucchini
  • 1 whole garlic , fresh
  • parsley
  • 1 salted anchovy
  • 1 hard-boiled egg
  • 1 slice sandwich bread
  • vinegar
  • some clove
  • dry white wine
  • Extra Virgin Olive Oil
  • salt
  • ground pepper

Cut the eggplant into 8 slices, lengthwise. Brush with oil and grill. Bring a cup of wine and a cup of vinegar to a boil with 1/2 head of garlic, salt, a couple peppercorns and some cloves to a boil. Boil for 5 minutes then pour liquid on top of the eggplants and let marinate for at least 2 hours. In the meantime, cut the zucchini into 16 slices and grill on an iron grill pan. Grill the peppers, peel and divide into 8 pieces. Prepare the green sauce by blending about 6 tbsp of oil with 2 cloves garlic, a bunch of parsley, a hard boiled egg, an anchovy with bones remove and vinegar-soaked sandwich bread. Remove the eggplant from the marinade and prepare 8 vegetables rolls, each composed of a slice of eggplant, a slice of pepper and 2 slices of zucchini. Stack the vegetables on top of another, changing the order of the layers, to create rolls of different colors. Serve with the blended sauce.

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