1 large eggplant (about 350 g)
1 large zucchini (about 300 g)
2 canned roasted red capsicums, from a jar
1 garlic clove, crushed
3 tbsp olive oil
250 g tub ricotta
25 g finely grated Parmesan
3 sundried or semi-dried tomatoes in oil (from a jar), drained and finely chopped
finely grated zest ½ lemon
8 basil leaves
1 small handful parsley, leaves picked and roughly chopped
½ tsp paprika
- Cut the eggplant and zucchini into thin lengths about 2-3mm thick – you should have 8 slices of each. Drain and rinse the capsicums, remove any seeds, pat dry, then cut into quarters. Mix the garlic with the olive oil and some seasoning.
- Heat a chargrill pan over a medium heat. Brush 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). You could also do this on a barbecue. Set aside on a plate and leave to cool. The vegetables can be grilled the day before and kept covered in the fridge – bring to room temperature before serving.
- Mix together the cheeses, sundried tomatoes, lemon zest and seasoning. Lay out the slices of eggplant on a large board. Top each with a slice of zucchini, a strip of capsicum, and a basil leaf. Dot 1 tbsp of the cheese mix on top and roll the vegetables up. Skewer with a cocktail stick to secure.
- When ready to serve, arrange on a plate and scatter over the parsley leaves and paprika.