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Eggplant Rolls with Carrots, Bell Peppers, and Zucchini
Pair the earthy flavors and toothsome texture of grilled eggplant with the crunch of bell peppers, carrots, and zucchini.
Ingredients:
1 Markon First Crop Eggplant
4 oz. Ready-Set-Serve Matchstick Carrots
2 Markon First Crop Red Bell Peppers, sliced into sticks
2 Markon First Crop Zucchini, sliced into sticks
1/2 cup red bell pepper hummus
1/2 cup micro greens
4 Tbsp. canola oil
1 tsp. salt
1/2 tsp. pepper
Instructions:
Slice eggplant into rounds; brush with 2 Tbsp. canola oil and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill until cooked, approximately 2-3 minutes each side.
Lightly saute carrots, bell peppers, and zucchini (2 minutes) in remaining 2 Tbsp. canola oil; season with remaining salt and pepper.
Meal Type:
Spring
Summer
Appetizers
Gluten Free
Sides
Vegan
Vegetarian