Eggplant and Zucchini Rolls with Sunflower Seed Pesto BBQ Recipe
Celebrity chef, author & nutritionist, Janella Purcell, cooks healthy & tasty Eggplant Rolls with Zucchini and Sunflower Seed Pesto over Heat Beads® BBQ Briquettes on highly rated TV show Good Chef Bad Chef.
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- Method: Direct
- 1 large eggplant cut lengthways into 8 x 1cm pieces
- 2 zucchinis, sliced lengthways 1 cm thick
- ½ cup sunflower seeds
- 1 cup basil leaves
- 1 garlic clove
- ¼ cup olive oil
- sea salt and cracked pepper
- 1 large buffalo mozzarella or bocconcini balls
- 8 anchovies (optional)
Grill eggplant, and zucchini on the BBQ.
To make the pesto, blitz together the sunflower seeds, basil, garlic, olive oil and sea salt.
Once your vegetables are cooked, allow them to cool slightly then spread a little pesto on each slice on veggie – about ½ tsp.
Then place an anchovy (if using) on top followed by a little cheese.
Roll up and serve on a platter.