Summer vegetable roll-ups

Summer vegetable roll-ups

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(1 ratings)

Prep: 20 mins Cook: 25 mins


Serves 4 as a light lunch or 6 as a starter
Treat vegetarians to these Italian-inspired aubergine, pepper and courgette rolls with ricotta cheese and basil pesto

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving (4)

  • kcal360
  • fat30g
  • saturates5g
  • carbs13g
  • sugars13g
  • fibre6g
  • protein8g
  • salt0.3g
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  • 2 aubergine, preferably long and thin ones



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 3 courgette, ideally about the same length as the aubergines



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 red pepper
  • 100g ricotta



    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 2 tsp pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • 50g pine nuts
  • basil leaves, to serve


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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