Grilled vegetable roulettes with mashed potatoes
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40 MIN.


2 Eggplants

3 Zucchini

2–3 tbsp olive oil


For the filling:

150 g red pepper

150 g sweetheart cabbage (alternatively napa cabbage)

150 g mushrooms

1 tbsp olive oil


Freshly ground black pepper

2 sprigs of thyme


For the mashed potatoes:

500 g potatoes

Min. 4 tbsp olive oil

3 sprigs of lovage (alternatively basil or flat leaf parsley)


Freshly ground black pepper



  1. Cook the unpeeled potatoes in boiling salted water. In the meantime, cut the washed and cleaned eggplant and zucchini lengthwise into approx. 1/2 cm thick slices. Grill in 2-3 tbsp of olive oil in a non-stick grill pan until they colour slightly, then remove from the pan.
  2. For the filling, cut the pepper and sweetheart cabbage into fine strips and slice the mushrooms. Fry in a non-stick pan with 1 tbsp olive oil until slightly browned. Towards the end, season with the thyme leaves and salt and pepper to taste.
  3. Lay a fried eggplant slice on top of a zucchini slice, spread on some filling and roll up. Fix with a toothpick. Keep the roulettes warm in the preheated oven at 170F (80C) degrees (fan-assisted).
  4. Remove the skins from the potatoes, mash them with a potato masher or fork and season to taste with salt and pepper.
  5. Stir in at least 1 tbsp of olive oil so that the mash becomes smooth and then add the lovage which has been cut into strips (or basil or parsley).
  6. Serve with the vegetable roulettes on warmed plat

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