Everyday cooking
Grilled Aubergine And Zucchini Rolls
Perfect summer dish! Grilled Aubergine And Zucchini Rolls stuffed with Violife Creamy, Violife Greek White and semi-dried tomatoes. 100% irresistible!
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![Cooktime]()
Cooking time10 minutes![Preptime]()
Prep time20 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings8 portions
- 150 g Violife Creamy Original
- 200 g Greek White block, crumbled
- 2 aubergines
- 2 Zucchinis
- 3 tbsp olive oil
- 1 garlic clove, crushed
- Zest of 1 lemon
- 2 tbsp fresh oregano
- 20 large fresh basil leaves
- 10 semi-dried tomatoes, halved
- Salt and pepper to taste
- Cut the aubergines & zucchinis lengthways into thick slices.
- Heat a griddle pan over high heat, brush the slices with olive oil and grill until golden. Set aside on kitchen paper to absorb any excess oil.
- In a medium bowl combine Violife Creamy, Violife Greek White, garlic, lemon zest and oregano. Stir well, season and set aside.
- To assemble, spread a tablespoon of the creamy mixture onto each aubergine and zucchini slice, adding a basil leaf and half a dried tomato.
- Roll up and use a toothpick to secure.
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