Stuffed Melanzane and Zucchini Rolls

Cut the melanzani lengthwise into narrow slices. Salt the slices of melanzani and drain well, rub dry. Cut the zucchini lengthwise into narrow slices. Then roast the vegetables in olive oil until golden brown on both sides and cool a little.

Crumble feta, mix with juice of one lemon, cream cheese, parsley, chili seasoning, tomatoes, garlic and 1 tbsp olive oil until smooth, season with salt and freshly ground pepper to taste.

Coat the vegetable strips with the cheese mixture and roll up. Fix with toothpicks.

ml

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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