Vegetable Roulade in a Buckwheat Crust

The roulade:  A bunch of random different colored vegetables sliced with the thinnest setting of the mandolin..

Zucchini, Carrots, Eggplant, Tomatoes, Bell Pepper

then layered vertically, each slice slightly overlapping the next into a neat little circle nestled in its buckwheat shortcrust brushed with a yogurt mustard spread

then sprinkled with thyme, fleur de sel, cracked black pepper, and heavily drizzled with olive oil

then popped in the oven at 190°C 380°F for at least 50 minutes

Then served warm with a salad

Eat Beauty