Rolls with trout and grilled vegetables.

To prepare the rolls 6, we need:
• 1 eggplant,
• 1 zucchini,
• 1 sweet pepper,
• 400 grams of fillet of trout,
• a couple cloves of garlic,
• a pair of sprigs of thyme,
• olive oil.

Cooking method:  

1. First prepare the marinade. Garlic minced.

2. Mix it with 2 tablespoons olive oil and thyme leaves.

3. The fish is cut into strips 4-5 cm (I do this to marinate not guessed). Cover and remove the marinade in the fridge for half an hour.

4. While the fish is marinated, let us vegetables. Pepper send in a preheated 180 degrees for 10-12 minutes MULTI bake or over the coals until the skin is not darkened.

5. Eggplant cut plates.

6. Similarly, cut the zucchini.

7. Use a brush lubricates plate of zucchini with olive oil and cormorants.

8. Fry the vegetables on the grill grill on both sides until cooked.

9. Hot peppers should be laid in a plastic bag. Close and give “sweat.”

10. Remove the skin from the peppers and cut into strips.

11. Remove from the grill vegetables and fish from the refrigerator.

12. On a flat surface lay out a plate of zucchini, eggplant and then. Put a strip of fish on top, and the center of the pepper strips 3-4. Last put across. Rolls off the roll and fasten it with toothpicks.

13. Stapled rolls put on the grill grate and cook until the fish begins to lose color. Bring until fully cooked fish is not necessary. I baked rolls instead of grilling in the MULTI at 160 degrees for 5 minutes.

14.Served at the table hot, first removing toothpicks.