Ingredients
- 600 g red peppers
- 600 g yellow peppers
- 600 g green peppers
- 500 g large carrots
- 500 g zucchini
- extra virgin olive oil
- thyme
- basil
- salt
- pepper
For the recipe of multi-colored buds in baking pan, Peel the carrots, cut them and cut into strips with a mandolin. Collect them in a bowl with a pinch of salt and let them soften for 10 minutes.
Wash and sprinkle the zucchini, cut into strips and add salt, as
carrots.
Peel with a potato peeler
peppers, open them and cut them into slices. Also place the peppers in separate bowls, season with a pinch
of salt and let them soften.
Prepare the buds: reduce the flakes of bell pepper into thin slices, cutting them with a sharp knife. Dry the ribbons of all the vegetables with kitchen paper to make them less slippery and more adhesive. Form strips about 40 cm long partially overlapping the ribbons of each vegetable; roll them to obtain many buds.
Collect all the leftover vegetables and cut them into small pieces. Brown them in a pan with a veil
of oil, a pinch of salt and some chopped basil and thyme leaves. Skip them for a couple of minutes. Distribute them in a round baking dish (ø 30 cm). Spread the buds in the pan, over the sauteed vegetables, season
with a little oil, a pinch of salt, pepper and aromatic herbs. Bake at 200 ° C for 10-12 minutes, then finish cooking under the grill for another 5 minutes.
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