Find your recipes and restaurants here

Spinach and red pepper roulade on toast

Recipe from: 11/1/2001 12:00:00 AM

Ingredients 6
Servings 4


  • 2
    red peppers
  • 2
    yellow peppers
  • 8
    spinach leaves
  • 5
    fresh parsley
  • 11
    slices wholewheat bread
  • olive oil


Pre-heat oven to 200 ¦C.
Remove tops from peppers and scoop out seeds and membrane. Cut into halves, rub the outside with a little oil and place, skin-side up, under a pre-heated grill until skin is blackened. Seal in a plastic bag and set aside to cool. When cool, peel off skin.
Remove stalks from spinach and place leaves in a bowl. Cover with boiling water and set aside for a few minutes until leaves have softened. Drain and cool.
Squeeze out excess water, spread out the leaves and blot dry on paper towels.
Place two sheets of overlapping plastic wrap on a flat surface.
Flatten out red peppers to form a rectangle, overlapping the ends. Lay spinach leaves over peppers to form a second layer.
Place flattened yellow peppers on top to form a third layer, making sure there are no gaps and that ends overlap.
Sprinkle with parsley. Using plastic wrap to assist, roll up peppers tightly lengthwise, sealing the ends. Chill for 3 hours.
Cut bread slices with cake-cutter. Place on baking tray, brush with olive oil, sprinkle with salt and bake until golden.
Remove plastic wrap, cut roulades into 1,5 cm thick slices and place on bread.

Read more on: bake

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.