small handful parsley, leaves picked and roughly chopped
½ tsp paprika
Serves - 4
Cut the eggplant and zucchini into thin lengths about 2-3mm thick – you should have 8 slices of each.
Drain and rinse the peppers, remove any seeds, pat dry, then cut into quarters.
Heat a griddle pan over a medium heat. Brush the vegetable slices with the garlic infused oil and cook for 2-3 mins each side until completely soft and lightly charred (you’ll need to do this in batches).
You could also do this on a barbecue. Set aside on a plate and leave to cool.
The vegetables can be griddled the day before and kept covered in the fridge – bring to room temperature before serving.
Mix together the lactose free cream cheese, Parmesan, lemon zest and seasoning. Lay out the slices of eggplant on a large board.
Top each with a slice of zucchini, a strip of pepper, and a basil leaf. Dot 1 tbsp of the cheese mix on top and roll the vegetables up. Skewer with a cocktail stick to secure.
When ready to serve, arrange on a plate and scatter over the parsley leaves and paprika.