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Eggplant Rolls with Carrots, Bell Peppers, and Zucchini

Pair the earthy flavors and toothsome texture of grilled eggplant with the crunch of bell peppers, carrots, and zucchini.


1 Markon First Crop Eggplant
4 oz. Ready-Set-Serve Matchstick Carrots
2 Markon First Crop Red Bell Peppers, sliced into sticks
2 Markon First Crop Zucchini, sliced into sticks
1/2 cup red bell pepper hummus
1/2 cup micro greens
4 Tbsp. canola oil
1 tsp. salt
1/2 tsp. pepper


Slice eggplant into rounds; brush with 2 Tbsp. canola oil and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill until cooked, approximately 2-3 minutes each side.
Lightly saute carrots, bell peppers, and zucchini (2 minutes) in remaining 2 Tbsp. canola oil; season with remaining salt and pepper.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.