1Cut the aubergine and courgette into thin lengths about 2-3mm thick – you should have 8 slices of each.
2Drain and rinse the peppers, remove any seeds, pat dry, then cut into quarters.
3Mix the garlic with the olive oil and some seasoning.
4Heat a griddle pan over a medium heat.
5Brush the vegetable slices with the garlic oil and cook for 2-3 mins each side until completely soft and lightly charred (you’ll need to do this in batches).
6Set aside on a plate and leave to cool.
7The vegetables can be griddled the day before and kept covered in the fridge – bring to room temperature before serving.
8Mix together the cheeses, sundried tomatoes, lemon zest and seasoning.
9Lay out the slices of aubergine on a large board.
10Top each with a slice of courgette, a strip of pepper, and a basil leaf.
11Dot 1 tbsp of the cheese mix on top and roll the vegetables up.
12Skewer with a cocktail stick to secure.
13When ready to serve, arrange on a plate and scatter over the parsley leaves and paprika.
Ingredients
1 about 350g/12oz large aubergine
1 about 300g/11oz large courgette
2 flame-roasted peppers from a jar
1 garlic clove crushed
3 tbsp olive oil
250 g tub ricotta
25 g finely grated parmesan (or vegetarian alternative)
3 sundried or semi-dried tomatoes in oil (from a jar), drained and finely chopped
0.5 finely grated zest lemon
8 basil leaves
1 small handful parsley leaves picked and roughly chopped
0.5 tsp paprika
Equipment
griddle panlarge boardcocktail stick
Tips
Make sure the vegetables are cooked and nicely charred – undercooked aubergines really don’t taste good!