Roasted Vegetables Cake Roll ( Rollo de Vegetales)

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Roasted Vegetables Cake Roll ( Rollo de Vegetales)

Erica Dinho

5 from 17 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Cuisine Colombian

Servings 4 servings

Calories 377 kcal

Ingredients

 

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• 5 eggs separated
• ½ cup all- purpose flour sifted
• ⅓ cup sugar
• 1 red bell pepper sliced
• 1 yellow zucchini sliced
• 1 green zucchini sliced
• 3 tablespoon fresh thyme
• ¼ cup olive oil
• Salt and pepper
• 1 8oz package cream cheese, at room temperature
• ½ teaspoon garlic powder
• ¼ cup finely chopped fresh chives
• ¼ cup finely fresh parsley
• ¼ cup parmesan cheese

Instructions

 

• Pre-heated the oven to 350° F.
• Line a baking sheet with parchment paper. Place the sliced vegetables on the baking sheet and drizzle with the olive oil. Add the thyme and season with salt and pepper.
• Place in the oven and bake for 35 minutes or until the vegetables are cooked. Let it cool.
• Herbed Cream Cheese: Combine all the ingredients in a small bowl and mix well. Set aside.
• To make the cake: Preheat the oven to 400° F.
• Line a 9 x 13 brownie pan with waxed paper.
• Place the egg whites in a large clean bowl and with an electric mixer, beat until form soft peaks. Gradually add the egg yolks, one at a time until combined.
• Add the flour and sugar and mix until well combined.
• Spoon the mixture into the prepared pan, spreading evenly. Bake for 15 minutes or until golden.
• Mean while, spread out a sheet of waxed paper. Turn over the cake onto the waxed paper. Roll up the cake loosely while hot, beginning at a short side of the cake. The wax paper will roll up inside of the cake. Let it cool.
• Unroll and remove the paper. Spread the cream and place the roasted vegetable over the cake. Roll up and serve.

Nutrition

Calories: 377kcalCarbohydrates: 36gProtein: 13gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 209mgSodium: 192mgPotassium: 482mgFiber: 3gSugar: 21gVitamin A: 2151IUVitamin C: 70mgCalcium: 154mgIron: 4mg

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Do you remember the dulce de leche and coconut roll I made last week? Well, if you don’t, it’s ok, here’s the recipe. After I made the roll, I could not stop thinking about making a variation of it. However, I wanted to be sure that my vegetarian husband could eat it, so that is how this roasted vegetable pionono was born. I love sweet and savory together and let me tell you, it was absolutely delicious. Please try it 🙂