These filling rolls provide carbohydrate, B vitamins, folate and minerals.
Have your say
- Cut the capsicum into large pieces, removing the seeds and membrane. Cook, skin-side-up, under a hot grill until blackened and blistered. Place in a plastic bag, cool, then remove the skin. Cut into strips.
- Lightly spray a non-stick frying pan with oil, add the zucchini and eggplant in batches, and cook until golden and tender. Steam the washed spinach until just wilted. Cool slightly, squeeze out any liquid and roughly chop. Combine the ricotta and spinach, and season.
- Cut the tops from the rolls and remove the bread inside, leaving a 1 cm border on the inside of the shell. Combine the oil, garlic and chives, and brush inside each roll. Add a layer of capsicum and zucchini, spread with the ricotta and spinach mixture, then top with the ham and eggplant. Lightly press down, then replace the lids.
- Cover with plastic wrap and place tightly in a baking dish. Place a tray on top and weigh down with heavy cans or weights. Refrigerate overnight.
- Preheat the oven to hot 220°C (425°F/Gas 7). Remove the plastic wrap from the rolls, place on a baking tray and bake for 10–15 minutes, or until crisp.