Summer vegetable roll-ups
- Preparation and cooking time
- 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
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 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.