Antipasto roll-up is a delicious vegetarian treat that you can have as an appetizer, snack or a light meal. For this recipe we used mountain bread, which are paper thin sheets of wheat flour with added grains. If it is not available, tortillas will do just fine. You may heat the rolls or serve them at room temperature, depending on what you feel like. If you want to add some meat –salami, prosciutto or ham can be added to this antipasto. As for the marinated vegetables, you can buy the bottled ones or you may do it yourself by placing the vegetables in olive oil and spices (peppercorns, chili flakes, salt) after grilling or boiling them.
1/3 cup basil pesto
4 sheets mountain bread or tortilla
75g baby rocket (arugula leaves)
3/4 cup chopped marinated eggplant
1/2 cup chopped marinated mushrooms
1/2 cup chopped marinated artichoke hearts
1/2 cup chopped semi-dried tomatoes
100g feta cheese, crumbled
Place the bread or the tortilla on a flat surface. Spread pesto over them. Put the rocket leaves at the edge of each sheet of bread. Top it with eggplant, mushrooms, tomatoes and artichokes. Crumble the feta cheese and sprinkle them over the marinated vegetables. Roll the bread to enclose the filling. Tie a string around the rolls to secure them. Slice the rolls and serve.
Photo Courtesy Of: Ken Curtis