Ratatouille Strudel

Ingredients

• 100 g flour
• 2 Eggs
• 200 ml milk
• Salt
• 4 bell peppers (2 yellow and 2 red)
• 150 g zucchini
• 1 onion
• 1 tbsp oil
• 200 g diced tomatoes (canned, drained)
• Pepper
• 6 sheets gelatin

Instructions

1. 1.

   Mix eggs, flour, milk and a pinch of salt into a smooth batter and bake two thin pancakes in a non‑stick pan.

2. 2.

   Heat oil in a pot and sauté the onion until translucent. Add the bell peppers and zucchini and cook for a few minutes. Stir in the diced tomatoes, season with salt and pepper, and simmer for about 10 minutes.

3. 3.

   Soak gelatin in cold water, squeeze out excess liquid, and dissolve it into the vegetable mixture. Let cool slightly, spread over the pancakes, roll tightly, wrap in foil, and refrigerate overnight. Slice into rounds before serving.