← All recipes

🍽️ Marinated Carrot and Zucchini Rolls

167 kcal · 30 min · 4 servings

Ingredients

• 2 large carrots
• 2 zucchini
• salt
• pepper (from the mill)
• 4 tbsp olive oil
• 1 unpeeled orange
• 2 fresh garlic cloves
• 1 handful mint
• 1 tsp honey
• 2 tbsp white balsamic vinegar

Instructions

1. 1. Peel the carrots.
2. 2. Wash the zucchini and trim the hard ends.
3. 3. Slice the carrots and zucchini lengthwise into 2 to 3 millimeter thin slices.
4. 4. Blanch the carrots in salted water for about 2 minutes (blanching means briefly cooking in boiling water).
5. 5. Blanch the zucchini in salted water for about 1 minute.
6. 6. Immediately plunge the vegetables into ice water to stop the cooking process.
7. 7. Pat the vegetables dry.
8. 8. Save some of the blanching water.
9. 9. Layer 2 carrot slices and 2 zucchini slices alternately on top of each other.
10. 10. Season the layers with salt and pepper.
11. 11. Roll the layers into a roll.
12. 12. Secure the rolls with toothpicks.
13. 13. Drizzle the rolls with 2 tablespoons of oil.
14. 14. Grill the rolls on a hot grill or in a grill pan for about 5 minutes on all sides.
15. 15. Wash the orange with hot water and pat it dry.
16. 16. Zest the orange.
17. 17. Squeeze the juice from the orange.
18. 18. Peel the garlic and chop it finely.
19. 19. Rinse the mint and shake it dry.
20. 20. Pluck the mint leaves from the stems.
21. 21. Slice the mint leaves into thin strips.
22. 22. Whisk together the garlic, mint, orange juice, orange zest, honey, 1 to 2 tablespoons of blanching water, and vinegar.
23. 23. Stir in the remaining oil into the marinade.
24. 24. Season the marinade with salt and pepper to taste.
25. 25. Remove the rolls from the grill.
26. 26. Place the rolls in a bowl.
27. 27. Pour the marinade over the rolls.
28. 28. Let the rolls cool down.
29. 29. Let the rolls marinate for at least 30 minutes before serving.

Nutrition per serving

• kcal: 167
• Protein: 4 g · Fett/Fat: 11 g · Carbs: 13 g