Zucchini and eggplant rolls

If you want a recipe that is suitable as an appetizer, buffet dish, and snack, then today we have the thing for you: zucchini and eggplant rolls.

The preparation is simple:

Zucchini and eggplant are cleaned, ends removed and cut lengthwise into thin, even slices. I carry a bread machine, which is most convenient.

Then fry in a little olive oil in a pan (preferably a fluted pan for a nice pattern) to the vegetable slices on both sides.

Now do you prepare the filling consisting of a pesto and arugula. If the filling is completed, there is a bit of a pesto vegetable washer, washed and cleaned arugula lays above and rolls on it.

Simple, is not it?

I take for my (vegan) pesto mostly basil, olive oil, nutritional yeast (Vitamine. especially vitamin B), nuclei (Chashews, pine or sunflower seeds and almonds), seasoning with salt and pepper and if I feel like I can give some dried tomatoes added.

This can not go wrong. If it is too salty, you can simply more basil, oil and nuts are added. Is it too runny, more basil and nuts to. Is it too hard, add more oil.

The imagination knows no bounds in this recipe! You can also roll with dried tomatoes, for example.

Bon appetite :)