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Grilled courgette & aubergine rolls
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These make a fancy but simple canapé. They can be cooked under the grill, on a griddle or in a frying pan; and in the summer, they can be barbecued
1 red pepper
150g trimmed fine green beans
2 tbsp olive oil
1 ripe avocado
12 tsp from any of the below or from a selection: Happy Pear Sundried Tomato Pesto; Hummus; or Sweet Beet Hummus
1. Slice the aubergine and courgettes lengthwise into slices approximately 1cm thick (about 6 slices from the aubergine and 3 each from the courgettes, discarding the end pieces). Cut the sides and bottom off the pepper, discarding the stalk and seeds. In a large bowl brush the aubergine, courgettes, pepper and beans in 1 tbsp oil and season with salt.
2. Heat a griddle or frying pan until nice and hot. Once hot add 1 tbsp of oil. Cook the aubergines, courgettes and peppers, in batches if necessary, for 4-5 minutes for the aubergine and courgettes and 7-8 minutes for the peppers. Add the beans for the last 3-4 minutes of cooking, until all the veg is wonderfully soft and charred looking. When cooking the aubergine, make sure to cook them fully – often people have a bad impression of aubergine as it can be undercooked and rubbery. Sprinkle the beans with a small pinch of salt straight after taking them from the pan.
3. Cut the cooked pepper into 12 x 1cm strips. Slice the avocado in half, remove the stone and skin. Then cut into 12 long thin slices.
4. Lay the grilled aubergine and courgette slices lengthways, add a teaspoon of pesto or hummus, about one-third of the way from the bottom of each one. Add a slice of avocado on top, followed by 3-4 beans and a strip of pepper. Now roll them up. Hold in place with a cocktail stick until serving if needed.
Typical values per serving:
With the pesto.
This recipe was first published in November 2018.