Excellent vegetable stromboli recipe! -
1 large eggplant
2 medium zucchini
Kosher salt as needed
Olive oil for grilling
1⅛ cups warm water (110°F)
1 tablespoon active dry yeast
Pinch of sugar
2 tablespoons olive oil
1 teaspoon kosher salt
2½ to 3 cups all-purpose ﬂour or white bread ﬂour
1 head of Roasted Garlic
Italian herb seasoning mix, to taste
Salt and freshly ground black pepper, to taste
½ teaspoon poppy seeds
To make the vegetables, trim off the tops of the eggplant and zuc¬chini, then slice them lengthwise into strips, cutting them as thinly as possible (a mandolin may be helpful here). Lay the strips out in a single layer and sprinkle both sides of them with salt. Let the strips sit for 30 minutes (this will help remove some of the moisture from the vegetables).
Bread and Muffin Preparation:
1. Heat a nonstick grill or grill pan. Pat the vegetables dry and brush them lightly with olive oil. Grill, turning halfway, until the strips are soft and have brown grill marks. Set the vegetable strips aside to cool, or refrigerate until needed.
2. To make the dough, place the warm water in a mixing bowl. Sprinkle the yeast and sugar into the warm water and stir well. Let the mixture sit for 5 minutes to dissolve the yeast.
3. Add the olive oil, salt, and 2 cups of the flour. When the dough begins to form a ball, turn the dough out onto a lightly floured surface and knead. As you knead, add just enough of the remain¬ing flour to keep the dough from sticking. Knead for about 10 to 15 minutes, until the dough is smooth, elastic, and supple.
4. Place the dough in a well-oiled mixing bowl, turning to cover the top of the dough with some of the oil. Cover with plastic wrap and a kitchen towel, and place in a warm, draft-free place to rise until doubled in bulk, about 1 hour.
Click Vegetable Stromboli- Vegan Lunches – The Daily Green to read the full article.