Now is the Time to Try Ratatouille Roll

Rinse the zucchini, eggplant, bell peppers and tomatoes thoroughly under cold water. Pat them dry with a clean kitchen towel. Using a sharp knife or mandoline slicer, cut the zucchini and eggplant into thin, even strips. Slice the red and yellow bell peppers into thin strips and the tomatoes into thin, even rounds. Place all the prepared vegetables in separate bowls.

Finely chop the garlic cloves. Heat a small saucepan over medium heat and drizzle 1-2 tablespoons of olive oil. Once the oil is warm, add the garlic and sauté for 1-2 minutes until fragrant. Stir in the tomato sauce and season lightly with salt and pepper. Let the sauce simmer for 5 minutes, then remove it from the heat.

Preheat your oven to 190°C (375°F). Take a clean work surface and lay out one strip of zucchini, overlapping slightly with a strip of eggplant. Add a strip of red bell pepper and yellow bell pepper on top, then place a tomato slice near the end. Roll the vegetables tightly, starting from the tomato side, to create a compact roll. Repeat the process until all vegetables are used. Arrange the rolls upright in a baking dish, keeping them snug to prevent unrolling.

Pour the prepared tomato sauce over and around the rolls in the baking dish, ensuring they are evenly coated. Drizzle 1-2 tablespoons of olive oil over the rolls for better flavor. Cover the dish loosely with aluminum foil and bake in the (preheated) oven for 25-30 minutes. Remove the foil during the last 10 minutes to allow the tops to brown slightly.

Carefully transfer the baked rolls to serving plates using a spatula or tongs. Spoon some tomato sauce from the baking dish over the rolls for extra flavor. Serve warm as a standalone dish or alongside crusty bread.

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