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.
Eggplant_Rolls_0

Ingredients:

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

Instructions:

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.

Ingredients:

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

Instructions:

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.