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6 min
for
16
people
Babiche Martens.
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 |
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Directions
- 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.
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