Italian Roll-Ups
 
Makes approximately 12
Ingredients
  • ½ small eggplant, peeled and cut into 3x1-inch slices
  • 1 small zucchini, cut into 3x½-inch sticks
  • 1 medium red bell pepper, cut into 3x½-inch strips
  • 2 tablespoons olive oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 4 ounces thinly sliced uncured salami
  • 4 ounces thinly sliced uncured ham
  • 3 to 4 teaspoons basil pesto
  • 1 pound thinly sliced fresh mozzarella cheese
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. Arrange eggplant, zucchini, and bell pepper in a single layer on prepared baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss together until well combined.
  3. Bake until vegetables are lightly golden brown and tender, 20 to 25 minutes. Remove from oven, and let cool completely on baking sheet.
  4. On a work surface, arrange 4 salami slices in a shingled fashion in the shape of a square. Top with 2 ham slices. Using a small offset spatula, spread 1 teaspoon pesto onto ham slices. Top with 2 cheese slices and a few roasted vegetables. Roll up layers together tightly jelly roll–style into a log. Repeat with remaining ingredients to make a total of 12 roll-ups. Wrap each tightly with plastic wrap, and refrigerate for a few hours until ready to serve.
  5. Just before serving, using a sharp knife in a gentle sawing motion, cut each roll-up crosswise into 1-inch slices.
Notes
MAKE-AHEAD TIP: Vegetables can be roasted a day in advance, placed in a covered container, and refrigerated until needed.

KITCHEN TIP: Before slicing, pierce each roll-up with a wooden pick. Slice roll-ups and use wooden pick to transfer slices to desired serving platter. Remove and discard picks before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/italian-roll-ups/