You are here

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.


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


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.