Now is the Time to Try Ratatouille Roll

Ratatouille Roll is a colorful vegetable dish with zucchini, eggplant, peppers and tomatoes. Rolled, baked with tomato sauce and lightly seasoned.

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Cooking Method: baking, mixing, roasting, steaming

Cuisine: French, Italian

Courses: brunch, dinner, lunch

Difficulty: Intermediate

Cooking Temp: 190 C

Servings: 4

Calories: 120

Dietary: dairy-free, gluten-free, Mediterranean diet, vegetarian

Description

Ratatouille Roll is a colorful vegetable dish with zucchini, eggplant, peppers and tomatoes. Rolled, baked with tomato sauce and lightly seasoned.

Ingredients

1 zucchini (sliced into thin strips)
1 eggplant (sliced into thin strips)
1 red bell pepper (sliced into thin strips)
1 yellow bell pepper (sliced into thin strips)
2 tomatoes (sliced into thin rounds)
1 cup tomato sauce
2 cloves garlic (finely chopped)
Olive oil
salt and peper (to taste)

Instructions

1
PREPARE THE VEGETABLES
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.
Tip: Aim for uniform thickness in the vegetable slices to ensure even cooking.
2
PREPARE THE GARLIC AND SAUCE
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.
Tip: Stir the sauce occasionally to prevent sticking or burning, and adjust seasoning to taste.
3
ASSEMBLE THE ROLLS
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.
Tip: If the vegetables are stiff and hard to roll, microwave them for 20-30 seconds to soften them slightly.
4
BAKE THE ROLLS
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.
Tip: Use a fork to check if the vegetables are tender before removing them from the oven.
5
SERVE THE RATATOUILLE ROLL
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.
Tip: Garnish with fresh basil or parsley for a pop of color and added freshness.

HERE are many dishes you will want to try:

6
Veal’s leg with cranberry sauce; Salmon rolls; Spinach and Feta Pancakes; Sundried tomato and parmesan pancakes; Chickpea and spinach pancakes; Boiled beef and vegetable loaf; Chicken cutlets with mushrooms; Braised pearls of the sea.
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