Cut each aubergine and courgette
into 6 slices lengthways. Line a grill pan
with foil and arrange the aubergine and
courgette slices over it. Brush them
liberally with oil, then season. Grill until
lightly browned, then turn over and
repeat. Remove and leave to cool,
keeping the 2 vegetables separate.
Quarter the peppers and remove the
seeds. Place on the grill, skin-side up, and
grill until the skins are blackened. Transfer
to a bowl and cover with foil. When cool
enough to handle, peel off the skins.
Mix the ricotta and pesto with a little
seasoning. Put an aubergine slice on your
work surface and spread with a little
ricotta mix. Cover with a courgette slice
and spread with a little more ricotta mix.
Top with a pepper slice, then roll up from
one end and secure with a cocktail stick
if necessary. Place on a platter and
repeat with the remaining vegetables
and ricotta mix to make 12 roll-ups.
Toast the pine nuts in a dry frying pan
until golden. Drizzle a little oil over the
roll-ups, then scatter with pine nuts and
basil leaves. Serve at room temperature.