Vegetable roll

Ingredients for 2 servings:

• 1 pack of puff pastry from the refrigerated section (roll, approx. 40 x 40 cm)
• 2 carrots
• 1 zucchini
• 1 bell pepper(s), red or yellow
• 1 onion(s)
• 100 g cheese (e.g. Emmental), grated
• 100 g cream cheese
• 2 tbsp, leveled vegetable broth
• 1 pinch of salt
• possibly Parmesan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Grate the carrots into small pieces. Finely dice the zucchini, bell pepper, and onion. Combine everything in a bowl with the cheese, cream cheese, vegetable broth, and salt and stir until well blended. Spread the mixture over the puff pastry and then roll up the puff pastry. Fold the dough up about 1 cm at each end and press down to prevent leakage over the sides. Bake the roll in a preheated oven at 200°C (top/bottom heat) for about 25 minutes with the long opening facing up. (Caution: the filling becomes quite runny when heated, so you should place the roll on a baking sheet in case it does rise.) I recommend Emmental cheese and a low-fat cream cheese (to keep your figure in check). If you like, you can intensify the cheese flavor with a little Parmesan. Simply add it to the mixture. For the vegetable broth, I use organic vegetable broth. It doesn’t contain any flavor enhancers (the cheese and vegetables provide enough flavor), and a little salt is already added. Of course, you can use other vegetables; I think the sky’s the limit.