A zucchini (or melon)

A long eggplant

Two small tomatoes (or red peppers)

Proper amount of Parmesan cheese (or cheese powder)

A little salt and black pepper.

A little olive oil

Appropriate amount of vinegar sauce or green sauce

How to roll zucchini eggplant salad?

Slice zucchini and eggplant longitudinally with a wide leather knife. Zucchini and eggplant should be sliced from both sides to the middle as much as possible, because it is difficult to peel seeds in the middle, so zucchini should be sliced from both sides to the middle. The number of zucchini slices is twice that of eggplant slices.

Roll up two pieces of zucchini and 1 piece of eggplant, put 1/4 pieces of cut small tomatoes (or red pepper pieces) in the middle, roll up and put them vertically in the baking tray. After cooking in turn, put the vegetable rolls neatly into the baking tray, sprinkle with appropriate amount of salt and black pepper (freshly ground), and evenly sprinkle with a little olive oil.

Bake in the oven at 2 10℃ for 15 minutes, then take out and sprinkle with shredded Parmesan cheese or cheese powder, bake at 2 10℃ for 5 minutes, and finally sprinkle with salad juice (vinegar juice or green sauce).

skill

1, the original book is red pepper, but I changed it to small tomato, which tastes sweet and sour.

2. Salad juice can be vinegar juice or green sauce. I use Guanli Italian salad juice here.