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Tuesday, May 31, 2016

Vegetable Roulade in a Buckwheat Crust

The roulade:  A bunch of random different colored vegetables sliced with the thinnest setting of the mandolin..
Zucchini, Carrots, Eggplant, Tomatoes, Bell Pepper
then layered vertically, each slice slightly overlapping the next into a neat little circle nestled in its buckwheat shortcrust brushed with a yogurt mustard spread
then sprinkled with thyme, fleur de sel, cracked black pepper, and heavily drizzled with olive oil
then popped in the oven at 190°C 380°F for at least 50 minutes
Then served warm with a salad

Eat Beauty

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