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Vegetable Roulade

 

I remember how accomplished I felt after making this.

I decided to make a Vegetable Roulade (a fancy word for rolled veggies stuffed in a pie pastry).  

This dish was so much fun to make! I love showcasing a vegetable is different ways, and with a bounty this colorful it was hard not to smile as I built it.

For this dish, the first thing you have to do is thinly slice all of your vegetables. I like to use my mandolin slicer so it's all uniform, but feel free to use a vegetable peeler if you don't have a mandolin.

(Cooking Tip: slicing everything in uniform ensures that they'll cook all at the same time).

This by far has been the most labor intensive dish I have shared with you (oh wait, I did share that Harissa recipe too? That was pretty intense also).

It was a long process. But it was worth every single patient vibe in my body. This was delicious, even better, was the reaction I had as I removed it from the oven and saw the finished product. It was delicious! I loved the fact that it had the yucca crust, it was sweet and savory at the same time. It was a definite make again, hopefully the next time for a collective group of pals around my dinner table.

So what are you waiting for? Go and make this. 

Ingredients

2 Carrots (thinly sliced)

2 Zucchinis (thinly sliced)

1 Eggplant(thinly sliced)

Yucca Dough

Salt and Pepper to taste

Olive Oil Drizzle

 

Preparation Method

  1. Pre-heat the oven to 350F. Get the yucca dough ready 1st. This can me a day ahead and just roll it out onto a pie pan or another oven safe pan.
  2. Slice each of the vegetables thinly and start layering each one atop each other in alternating colors.
  3. Roll them up and lay atop the yucca dough
  4. Drizzle entire dish with olive oil and season to taste it salt and pepper.
  5. Bake this dish for 20 minutes at 350F.
  6. Remove from oven and let cool before you slice and serve.

 

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I will be back next week, with another blog post and another recipe. 

Until then, take care!

Martha

 

 

 

 

 

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