– 1 red pepper
– 2 Zucchini
– 1 Eggplant
– 250gr. Robiola cheese
– 5 tablespoons green olive paste Salvagno* a handful of capers
– extra virgin olive oil Salvagno
Slice the Eggplant and Zucchini lengthwise and grill the slices.
Clean the peppers from seeds and filaments interiors, cut into slices and Grill on the hot plate.
Prepare the filling by mixing Robiola cheese, green olive paste Salvagno and capers.
Spread over each slice of vegetables a little stuffing and close by rolling to roll.
Garnish with chopped parsley and a drizzle of extra virgin olive oil Salvagno raw, let it flavor for half an hour and serve.