Name: Vegetable Rolls With Roasted Red Pepper Dip
Cuisine: International
Ingredients: 2 tbsp oil; 1/2 lb potatoes, peeled and diced; 1 None zucchini, about 1/3 lb, grated; 1 clove garlic, peeled and crushed; 3 oz sun-dried tomatoes, diced; 2 oz fresh flat-leaf parsley, leaves finely chopped; 5 oz feta, crumbled; 2 None ready-rolled puff pastry sheets, about 12 oz each; 1 None egg, beaten; 2 tbsp ground almonds; 16 oz jar roasted red peppers, drained

Ingredients

2 tbsp oil

1/2 lb potatoes, peeled and diced

1 None zucchini, about 1/3 lb, grated

1 clove garlic, peeled and crushed

3 oz sun-dried tomatoes, diced

2 oz fresh flat-leaf parsley, leaves finely chopped

5 oz feta, crumbled

2 None ready-rolled puff pastry sheets, about 12 oz each

1 None egg, beaten

2 tbsp ground almonds

Vegetable Rolls With Roasted Red Pepper Dip

Ingredients

Method

Sources

Complete your Vegetable Rolls With Roasted Red Pepper Dip kit

Research Evidence

Share

Related Recipes

For the Curious Cook

Gear for Vegetable Rolls With Roasted Red Pepper Dip