Vegetable pinwheels

Babiche Martens.

Ingredients

3	Courgettes, cut in thin slices
1	Eggplant, large, cut in thin slices (Main)
¼ cup	Olive oil
2	Red peppers
1 handful	Basil leaves
100 g	Buffalo mozzarella
1 to taste	Salt & freshly ground pepper
1 to drizzle	Balsamic vinegar

Directions

1. Heat a barbecue to a medium heat.
2. Rub the vegetables with oil and place on the barbecue for 2 minutes, then turn for a further 2 minutes until cooked through. Remove and cool.
3. Chargrill peppers whole, turning with tongs until they blister and start to blacken on the outsides.
4. Remove and place in a plastic bag to cool. When cool enough to handle, peel off the skin, remove the seeds and slice into quarters.
5. On the bench lay the eggplant, cover with 2 slices of courgette, peppers, and basil leaves.
6. Place a piece of mozzarella in the centre, season with salt and pepper and roll.
7. Slice each vegetable roll in half.
8. Drizzle with balsamic and serve.