Roasted Courgette and Aubergine Rolls
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
- Pre-heat a griddle pan over a medium heat.
- 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.
- Cook the courgettes until lightly charred on one side only. Remove and leave to cool.
- 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.
- 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.
- Roll the courgettes and aubergines strips up and place onto a serving plate.