Vegetable pinwheels

6 min

for 16 people

Food writer for Viva

Ingredients

3	Courgettes, cut in thin slices
1	Eggplant, large, cut in thin slices (Main)
¼ cup	Olive oil
2	Red peppers
1 handful	Basil leaves
100 g	Buffalo mozzarella
1 to taste	Salt & freshly ground pepper
1 to drizzle	Balsamic vinegar

Heat a barbecue to a medium heat.
Rub the vegetables with oil and place on the barbecue for 2 minutes, then turn for a further 2 minutes until cooked through. Remove and cool.
Chargrill peppers whole, turning with tongs until they blister and start to blacken on the outsides.
Remove and place in a plastic bag to cool. When cool enough to handle, peel off the skin, remove the seeds and slice into quarters.
On the bench lay the eggplant, cover with 2 slices of courgette, peppers, and basil leaves.
Place a piece of mozzarella in the centre, season with salt and pepper and roll.
Slice each vegetable roll in half.
Drizzle with balsamic and serve.