Roasted Courgette and Aubergine Rolls

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Serves: 12
Preparation: 20 minutes
Cooking Time: 10 minutes



Ingredients

  • 2 medium courgettes
  • 1 small aubergine
  • 2tbsp olive oil
  • For the filling
  • 155g gorgonzola cheese
  • 2 - 4 The Co-operative Irresistible tomatoes
  • 24 basil leaves

Method

  1. Pre-heat a griddle pan over a medium heat.
  2. Slice the courgette lengthways, with a vegetable peeler and place onto a baking tray. Brush with some of the olive oil and season to taste.
  3. Cook the courgettes until lightly charred on one side only. Remove and leave to cool.
  4. Then cut the aubergine in half lengthways and then cut each half into 6 so you have 12 strips. Place these onto a baking tray and brush with the remaining olive oil and cook on the griddle pan until nicely charred on one side and leave to cool.
  5. Place all the strips onto a flat surface. Place a basil leaf at one end of each strip. Divide the gorgonzola between the basil leaves and top with a tomato.
  6. Roll the courgettes and aubergines strips up and place onto a serving plate.


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