Ingredients with Measurements:
- 4 large zucchinis, sliced lengthwise into thin strips
- 1 large eggplant, sliced lengthwise into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Mandoline slicer (optional)
- Toothpicks or kitchen twine
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic and sauté until fragrant and translucent.
3. Add the can of crushed tomatoes and chopped basil to the skillet. Stir well and let simmer for 10-15 minutes.
4. Meanwhile, slice the zucchinis, eggplant, and bell peppers lengthwise into thin strips. You can use a mandoline slicer to make this process easier.
5. Lay out one strip of zucchini on a cutting board. Place a few strips of eggplant and bell pepper on top of the zucchini strip. Roll the vegetables tightly and secure with a toothpick or kitchen twine. Repeat with the remaining vegetables.
6. Place the vegetable paupiettes in a baking dish and brush with the remaining olive oil. Season with salt and pepper.
7. Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned.
8. Serve the vegetable paupiettes with the tomato basil sauce on top.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 14g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 400mg
Total carbohydrate: 28g
Dietary fiber: 10g
Total sugars: 14g
Protein: 6g
Substitutions for ingredients:
- You can substitute the zucchini with yellow squash or any other summer squash.
- If you don't have fresh basil, you can use dried basil instead.
Variations:
- You can add some grated Parmesan cheese on top of the vegetable paupiettes before baking for a cheesy twist.
- For a heartier meal, you can add some cooked quinoa or brown rice to the vegetable filling.
Tips and Tricks:
- Make sure to slice the vegetables thinly and evenly so that they cook evenly in the oven.
- If you don't have toothpicks or kitchen twine, you can use a small piece of aluminum foil to secure the vegetable rolls.
Storage Instructions:
- You can store the leftover vegetable paupiettes in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the vegetable paupiettes, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the vegetable paupiettes on a bed of fresh arugula or spinach for a pop of color.
Garnishes:
- Garnish with some fresh basil leaves or chopped parsley.
Pairings:
- Serve with a side of crusty bread or garlic bread to soak up the tomato basil sauce.
Suggested Side Dishes:
- Roasted potatoes or sweet potatoes
- Steamed green beans or broccoli
- Quinoa or brown rice
Troubleshooting Advice:
- If the vegetable paupiettes are not cooking evenly, you can cover them with foil halfway through the cooking time to prevent them from burning on top.
Food Safety Advice:
- Make sure to wash the vegetables thoroughly before slicing and rolling them.
Food History:
- Paupiettes are a French dish that typically consists of meat or fish that is rolled and stuffed with a filling.
Flavor Profiles:
- This dish is savory, slightly sweet, and herbaceous.
Serving Suggestions:
- Serve as a vegetarian main dish or as a side dish to grilled chicken or fish.
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Region: French