2 eggplant, preferably long and thin ones
3 zucchini, ideally about the same length as the eggplant
6 tbsp olive oil
3 red peppers
2 tsp pesto
50g pine nuts
basil leaves, to serve
Cut each eggplant and zucchini into 6 slices lengthways. Line a grill pan with foil and arrange the eggplant and zucchini slices over it. Brush them liberally with oil, then season.
Grill until lightly browned, then turn over and repeat. Remove and leave to cool, keeping the 2 vegetables separate.
Quarter the peppers and remove the seeds. Place on the grill, skin-side up, and grill until the skins are blackened. Transfer to a bowl and cover with foil. When cool enough to handle, peel off the skins.
Put an eggplant slice on your work surface and spread with a little pesto. Cover with a zucchini slice and top with sliced mozzarella.
Top with a pepper slice, then roll up from one end and secure with a cocktail stick if necessary. Place on a platter and repeat with the remaining vegetables and mozzarella mix to make 12 roll-ups.
Toast the pine nuts in a dry frying pan until golden. Drizzle a little oil over the roll-ups, then scatter with pine nuts and basil leaves. Serve at room temperature.
Recipe adapted from: Good Food