Baked Toast Rolls with Ratatouille Filling

Preheat the stove to 150 °C. Cut the peppers in half, remove the seeds and place them cut-side down on a baking tray. Drizzle with the olive oil and steam in the stove for about 30 minutes.

Then peel the skin off the bell pepper halves.

In the meantime, finely dice the melanzani, garlic, zucchini and onion and sauté them together in the olive oil. Fold in the paradeis pulp and season everything heartily with salt, pepper and paprika. Remove from heat and let cool.

Rinse the kitchen herbs, shake dry, pluck the leaves from the stems and chop finely. Cut the bell pepper halves into small cubes and mix them together with the freshly grated Parmesan and Cheddar cheese as well as the chopped herbs and the mayo into the steamed vegetables.

Cut the crusts off the slices of toast into small pieces. Roll the slices as flat as possible with a rolling pin, spread the ratatouille mixture on top and roll the slices together. Heat clarified butter in a large frying pan and fry the toast rolls until golden brown and crispy on all sides. Then drain on kitchen roll and bring to the table while still warm.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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