easy vegetable roses

Easy vegetable roses

Easy vegetable roses, just a fun way to eat vegetables. You can enjoy it as a main dish or use it as a side dish of a roasted meat or grilled fish.

Includes a video recipe with all the steps to make the roses in the easiest way.

If you want more vegetable recipes check here.

Easy vegetable roses

Recipe by Enara ParraCourse: Main, Side dishCuisine: MediterraneanDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

30

minutes

With the ingredients below you will make 6 roses.

Ingredients

  • 1/2 zucchini

  • 1/2 aubergine

  • 1 tomato

  • Dry rosemary and thyme

  • Jamón slices

  • Sauce
  • 2 tomatoes, diced

  • 1 dry choricero pepper

  • 1 small onion, chopped

  • 1 garlic clove, chopped

  • 80 g roasted almonds or cashew nuts

  • Olive oil

  • Salt

  • Pepper

Directions

  • Cut the zucchini, aubergine and tomato into thin slices.
  • Place sliced vegetables one after each other overlapping a little bit. Tomato, zucchini, aubergine, and repeat. Add some jamón slices over the vegetables.
    Roll it (like sushi) to create a rose. You can use transparent foil to roll it.
  • Grease a cupcake baking tray with olive oil. Place roses in the cupcake holes. Sprinkle some rosemary and thyme over the roses.easy vegetable roses
  • Bake them on a preheated oven for 20-30 minutes.
  • Sauce
  • Place the dry choricero pepper in a bowl with hot water.
  • Heat 1 tablespoon of olive oil in a small pan over medium heat. Add onion and garlic, cook until golden.
  • Transfer the onion and garlic to a food processor. Drain and add the choricero pepper and roasted almonds or cashew nuts. Blend until smooth.
  • Place 2 tablespoons of the sauce in a plater and add 1 or 2 baked roses on top of the sauce. Enjoy.

Recipe Video


Cupcake tray I use is this one:


This post contains affiliate links.

Leave a Comment

Your email address will not be published.

*