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Home > Recipes > Vegetable pinwheels

Vegetable pinwheels
( SERVES 16 )

Angela Casley

Publication: Viva

Viva

Ratings: 5.0 / 5 FROM 1

Vegetable pinwheels

Photo by Babiche Martens.

5.0 / 5 FROM 1

Ingredients

3 Courgettes, cut in thin slices
1 Eggplant, large, cut in thin slices
¼ cup Olive oil
2 Red peppers
1 handful Basil leaves
100 g Buffalo mozzarella
1 to taste Salt & freshly ground pepper
1 to drizzle Balsamic vinegar

Directions

  1. Heat a barbecue to a medium heat. 
  2. Rub the vegetables with oil and place on the barbecue for 2 minutes, then turn for a further 2 minutes until cooked through. Remove and cool.
  3. Chargrill peppers whole, turning with tongs until they blister and start to blacken on the outsides. 
  4. Remove and place in a plastic bag to cool. When cool enough to handle, peel off the skin, remove the seeds and slice into quarters.
  5. On the bench lay the eggplant, cover with 2 slices of courgette, peppers, and basil leaves. 
  6. Place a piece of mozzarella in the centre, season with salt and pepper and roll.
  7. Slice each vegetable roll in half.
  8. Drizzle with balsamic and serve.
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http://www.bite.co.nz/recipe/10080/Vegetable-pinwheels/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

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