Wash and clean the vegetables. Wrap the peppers with aluminum foil, then cook in a preheated oven at 200 ° C for 15 minutes. Once removed from the oven seal them in an airtight container or a freezer bag, then to be able to peel more easily.

Peel the peppers and remove the seeds, cut into 2 cm x 8 lasanghe and season with salt, pepper, garlic slices and mint leaves, spraying with olive oil.

Cut the eggplant lengthwise into ½ inch thick, then sprinkle the slices with salt and let drain for 1 hour.

Quickly grill the eggplant on both sides and season with olive oil, pepper, garlic slices and mint leaves.

Then also cut the zucchini like aubergines performing the same type of processing but without the draining. Wrap well-drained mozzarella with slices of grilled vegetables and stop with a toothpick.

Place the rolls obtained harmoniously in a serving dish.

Sprinkle with toasted pine nuts by spraying of olive oil and a few drops of reduced balsamic vinegar.

 

Ingredients for 4 portions:

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- Mozzarella 200 gr

- 2 zucchini

- 1 red bell pepper

- 1 yellow pepper

- 1 long eggplant

- Toasted pine nuts 30 gr

- 4 cloves of garlic

- Extra virgin olive oil

- Salt

- Pepper

- Mint leaves

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