- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 565 kcal
Quick summary
“The vegetable roll combines a light and soft dough baked in the oven with a colorful filling of grated zucchini, carrot, red bell pepper, onion, and Parmesan. A cozy vegetarian option for practical lunches.”
What you need to know
- The batter blended in a blender bakes in just 15 minutes, remaining flexible and soft to roll without breaking.
- The prior sautéing of the vegetables evaporates excess moisture and concentrates the vegetable colors and flavors in the pan.
- The 20 minutes of final baking gratinate the parmesan cheese and seal the rolled structure of the roll.
Ingredients
Main
- Dough: 2 cups of wheat flour, 4 eggs, 1/2 cup of milk, 1/2 cup of oil, 1 tablespoon of baking powder, salt to taste.
- Filling: 1 grated zucchini, 1 grated carrot, 1 chopped red bell pepper, 1 chopped medium onion, 2 chopped garlic cloves, 1/2 cup of grated parmesan cheese.
Instructions
Principal
- Preaqueça o forno a 180ºC.
- In the blender, beat the eggs, milk, oil, and salt until you get a homogeneous mixture.
- In a bowl, mix the flour and baking powder, and add the blender mixture little by little.
- Pour the batter into a greased pan and bake for 15 minutes.
- While the dough bakes, prepare the filling: sauté the onion and garlic in a pan until golden.
- Add the chopped vegetables and cook for 5 to 7 minutes.
- Remove the cake from the oven and let it cool for a few minutes.
- Pour the filling over the dough, sprinkle the parmesan cheese, and roll up carefully.
- Place the roll in a baking dish and take to the oven for another 20 minutes.
- Serve hot or cold, cut into slices.
Chef's tips
- Unmold the baked dough onto a clean kitchen towel sprinkled with flour or onto greased parchment paper.
- Spread the vegetable filling while still warm evenly, leaving 2 cm of free edge to close easily.
- Roll the dough while it is still slightly warm so it doesn't crack or lose its pliability.
Variations
- Add 1/2 cup of chopped black olives and cooked sweet corn to the vegetable sauté to enrich it.
- Spread 3 tablespoons of creamy requeijão or ricotta cream over the dough before arranging the vegetables.
- Sprinkle white sesame and flax seeds over the roll before returning to the oven to gratin.
Substitutions
- Traditional wheat flour can have half replaced by fine oat flour or whole wheat flour.
- Grated parmesan cheese can be replaced with coarsely grated mozzarella cheese or chopped coalho cheese.
- The red bell pepper can be replaced by chopped Italian tomato, seeded and well-drained.
How to store
Keep the slices in a closed container in the refrigerator for up to 3 days. It can be consumed cold in quick snacks or reheated in the oven at 180°C for about 8 to 10 minutes to recover the pleasant softness of the dough.
Can it be frozen?
It can be frozen in individual slices wrapped in plastic wrap for up to 60 days in the freezer. To consume, thaw in the refrigerator for 4 hours and heat in an electric oven or covered non-stick skillet.
What to serve with
Serves very well accompanied by a green leaf salad with olive oil, rustic tomato sauce on the side, and brown rice. As a drink, it goes well with natural citrus fruit juices, iced tea with lemon, or white wine.
Frequently asked questions
How to prevent the roll cake dough from breaking when rolling?
Do not bake the dough for more than 15 minutes to prevent it from drying out, and roll it up as soon as it cools slightly using a kitchen towel.
Can I serve this roll cold on hot days?
Yes, the dough and cold vegetables remain tasty and firm, working perfectly for picnics.
What is the ideal size of the pan to bake the roll dough?
A medium rectangular baking dish of about 30 x 40 cm ensures the ideal thin thickness of about 1 cm.
Do the vegetables need to be drained after sautéing?
Yes, the zucchini releases water; cook until the skillet is dry so the liquid doesn't soften the baked crust.
