Method

1. Preheat oven to 180C

2. Cut each eggplant and zucchini into 0.75cm slices lengthways.

3. Line a baking tray with baking paper and arrange the eggplant slices in the tray. Brush them with olive oil and season.

4. Roast for ~ 20 minutes until softened. Remove from the oven and place eggplant slices on some kitchen paper.

5. Repeat the process for the zucchini slices.

6. Line a baking tray with baking paper and arrange whole capsicums on the tray. Roast for ~30 minutes or until they are slightly charged and collapsed.

7. Remove from the oven and place into a plastic bag. Tie the bag and allow to cool. When cool enough to handle, deseed and remove the skin. Cut into quarters.

8. Mix the ricotta and pesto with a little seasoning.

9. Put an eggplant slice on your work surface and spread with a little ricotta mix. Cover with a zucchini slice and spread with a little more ricotta mix. Top with a pepper slice, then roll up from one end and secure with a toothpick if necessary. Place on a platter and repeat with the remaining vegetables and ricotta mix to make 12 rollups.

10. Arrange the bocconcini in the spaces between the roll-ups.

11. Drizzle a little oil over the roll-ups, then scatter with pine nuts and basil leaves.