Rinse and dry the melanzane and zucchini. Remove the ends. Cut the melanzane and zucchini lengthwise into narrow slices. Blanch the melanzane for 2-3 min in boiling hot water.
Cut the bell bell pepper in half, remove seeds and white skin. Rinse, dry and cut into thin strips.
Remove the skin from the garlic clove and chop finely. Mix with herbs of Provence and olive oil. Season the herb oil with salt and pepper. 3. Rinse the slices of melanzana, dry with kitchen roll and brush with the herb oil. Place one eggplant slice on each 2 zucchini slices.
Spread the bell pepper strips evenly on top and roll up.
4. pin the vegetable rolls together with a wooden skewer and roast on the hot grill for about 8 minutes until golden brown. Serve with garlic dip and baguette.
Schmidt :
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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