Teatime guests won’t even miss the bread when they savor the layers of roasted vegetables, salami, ham, pesto, and mozzarella cheese in these satisfying, low-carb roll-ups. Pictured with our Sweet Potato & Steak Canapés and Salmon-Stuffed Tomatoes.
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
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- 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.
- Bake until vegetables are lightly golden brown and tender, 20 to 25 minutes. Remove from oven, and let cool completely on baking sheet.
- 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.
- 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.
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.
