Vegetarian Roast Veggie Dinner Rolls Recipe

About this recipe

A hearty and satisfying vegetarian dinner featuring roasted vegetables wrapped in savory plant-based slices, topped with a rich tomato gravy and parmesan cheese.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 50G Picard Chopped Flat Parsley
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• 450G Pack'D Organic Broccoli Florets
• - Parmesan Cheese | The Artisan Smokehouse
• - Marinated Aubergine Italian
• - Schwartz Italian Seasoning

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add 1/2 diced onion and 2 minced garlic cloves, cooking for 1-2 minutes until fragrant.
3. 3. Stir in 1 cup of tomato sauce and 1 tablespoon of Italian seasoning. Simmer for 5 minutes, then set aside.
4. 4. In a separate bowl, combine 1 cup of steamed broccoli florets and 1 cup of the glazed carrots, roughly chopped. Mix well.
5. 5. Use the marinated aubergine slices as they are. Spread about 1/2 cup of the vegetable mixture onto each slice and roll them up tightly.
6. 6. Place the rolls seam-side down in a baking dish lightly sprayed with non-stick cooking spray. Pour the tomato gravy evenly over the rolls.
7. 7. Cover the dish with foil and bake for 20-25 minutes. Uncover, sprinkle with 2 tablespoons of the frozen chopped parsley and 2 tablespoons of grated parmesan cheese, and bake for an additional 5 minutes.
8. 8. Serve hot and enjoy your delicious vegetarian roast veggie dinner rolls.