Grilled Vegetable Rollatini

Fresh & Vibrant - grilled vegetables with goats cheese and sweet honey.

Ingredients:

• 2 aubergines
  
• 2 roman peppers (long red peppers)
  
• 3 large courgettes
  
• 3 large carrots
  
• 2 red onions
  
• 2 clove garlic
  
• 1 bunch basil
  
• 4 slices of goats cheese
  
• 1 small pot honey
  

For the marinade: juice & zest of 1 lemon, 1 minced garlic clove, 100 ml rapeseed oil, 2 pinches herbs de Provence, pinch of salt & pepper.

Method:

Preheat your grill to direct medium high heat (250). Place the peppers on the BBQ whole and gently roast.

While the peppers are roasting, prepare the carrots, aubergine & courgettes by slicing lengthwise about 1/2 cm thick, slice the onions into disks also 1/2cm in thickness sprinkle with salt.

Remove the peppers from the grill and place into a bowl with lid or in a plastic bag to allow them to continue steaming. After they are cool enough to handle you can wipe the charred skins off with a tea towel. Now lightly grill the aubergines, using a basting brush add the marinade whilst cooking. Make sure you have good grill marks on each side.

Next grill the carrots, courgettes & red onions, also basting with marinade and turning to get the char marks on each side like with aubergines. When you remove from the grill make sure to pack all the cooked veg together in a bowl, the juices will mix and keep it all from drying out. After all the veg is cooked off, take 1 bunch of basil, and lightly wilt over the grill.

Now lay a large sheet of baking parchment roughly the size of a tea towel (you can use a tea towel or cling film) Layout strips of courgettes in rows on the cooking parchment, followed by aubergine, peppers, carrots onions & basil. Roll like a giant sushi roll and twist the ends of the parchment roll to help keep shape and juices in. Now leave to cool down and set.

While the roll is cooling down, griddle off some goat cheese on a Plancha or frying pan. Plate griddled goats’ cheese and drizzle with honey. Slice the vegetable roll into medallions and place onto goat cheese. Finish with a squeeze of fresh lemon & sprinkle with salt.

Enjoy!