If you ask me, I think bite-size meals are good for any occasion. We often opt for a light dinner made of healthy snacks on a Friday evening, as they allow you to savour a variety of different foods without feeling too full. They also make a fantastic starter for that special dinner or a great party snack when guests are due.

Today, to celebrate the start of the weekend (I don’t think it’s the first time I say it: there’s always a good reason for celebrations) we’ve got an interesting couple of vegetable rolls. One hot, one cold. Two types of vegetables used to make the rolls, filled with two types of cheese. They go well served separately, but taste even better as a couple, nicely complementing each other.

Flavoursome courgette, goat’s cheese and red peppers in one and baked aubergines with melting smoked cheese and sun dried tomatoes in the other.

They don’t require too much effort and in return give you impressive little snacks.

Ingredients

For the grilled courgette and goat’s cheese rolls
Makes 12 mini rolls
1 courgette
1 tbsp olive oil
1 garlic clove, crushed
2 tbsp lemon juice
Handful of fresh thyme leaves
100g soft goat’s cheese
1 red pepper, cut into thin stripes
Salt and freshly ground pepper


For the aubergine and smoked cheese rolls
Makes 12 mini rolls

1 aubergine
2 tbsp olive oil
2 tbsp pine nuts
Handful of fresh basil leaves
100g smoked cheese
6 sundried tomatoes, cut in half, lengthwise
Salt and freshly ground pepper

Preparation

Grilled courgette and goat’s cheese rolls

Heat a griddle pan for about 5 minutes, until hot.

Slice the courgettes thinly lengthwise.

In a small bowl mix together the oil, crushed garlic and lemon juice. Season with salt and pepper. Brush the courgette slices and pepper stripes with the dressing.

Grill the courgettes and peppers on a griddled pan for about 3 minutes on each side. Allow the courgettes to cool on a cooling rack.

Mix the goat’s cheese with the thyme. Season to taste with salt and pepper.

Spread the goat’s cheese on one side of grilled courgette slice.

Place a few stripes of red peppers on one end of the courgette slice, so that it sticks out beyond the courgette on one side only. Roll up from that end.

Chill for about 15 minutes or until needed.

Serve cool.


Aubergine and smoked cheese rolls

Heat a griddle pan for about 5 minutes, until hot.
Preheat the oven to 200 C / gas mark 6.

Slice the aubergine thinly lengthwise.

Brush the aubergine slices lightly with olive oil. Grill on the griddled pan for about 3 minutes per side, until the aubergines are soft and striped with black marks on both sides. Season to taste with salt and pepper. Allow to cool on a cooling rack.

Cut the smoke cheese into long pieces about 2cm x 0.5cm.

Place a basil leaf, a piece of cheese, a few pine nuts and dried tomato on one end of an aubergine slice. Roll the slice up with the basil and cheese inside.

Place the rolls on a baking sheet. Bake in a preheated oven for about 5 minutes to warm through and allow the cheese to start melting.

Serve immediately.


Bon appétit!
Lena x

Grilled courgette and goat’s cheese rolls and aubergine and smoked cheese rolls
Grilled courgette and goat’s cheese rolls and aubergine and smoked cheese rolls




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