Zucchini-Fennel Rolls

Ingredients

• 1 large zucchini
• 1 stalk leek
• Salt
• Pepper
• 2 Garlic cloves
• 1 bulb fennel
• 1 untreated orange
• 1 bunch thyme
• wooden skewers
• 200 g cocktail tomatoes
• 3 tbsp olive oil
• 250 ml vegetable broth (instant)

Instructions

1. 1.

   Rinse the zucchini and slice lengthwise into thin strips. Halve the leek lengthwise to create long ribbons, then rinse it. Blanch the zucchini and leek separately in salted water for about 1 minute, shock in cold water, and pat dry. Lay out the zucchini slices. Season with salt and pepper. Press the garlic cloves and brush the zucchini slices with the garlic.

2. 2.

   Clean the fennel, rinse it, and cut into strips. Rinse the orange, peel off a thin skin, and slice into thin ribbons. Squeeze the orange for juice. Top each zucchini slice with fennel strips, orange ribbons, and thyme sprigs. Roll the zucchini slices like roulades. Wrap a leek ribbon around each roll and secure with a wooden skewer.

3. 3.

   Finely chop the remaining leek. Rinse and halve the tomatoes. Heat 2 tbsp olive oil in a pan and brown the rolls all over. Remove the rolls and set aside. Add the remaining olive oil to the pan, sauté the tomatoes and leek until crisp, deglaze with orange juice and broth. Return the rolls to the pan and simmer for about 10 minutes.