Drizzle the sliced courgette and fennel with 2tbs of the olive oil and season with salt and pepper. Grill in the oven or on the BBQ, until both sides of the vegetables are golden brown.
Alongside the grilling courgette and fennel, blacken the skin of a whole red pepper. When the skin on all sides of the pepper is black and blistered, transfer to a plastic bag, seal and put aside until the pepper is cool enough to handle. With a small knife peel away the skin then pull out the core. Remove any stray seeds and slice thinly
In a medium sized bowl, mix together the lemon juice, zest and 2 tablespoons of olive oil. Season with salt and black pepper. Stir in the grilled courgette, fennel and red pepper and half the shredded basil.
Drizzle the roll slices with the remaining olive oil and grill until golden brown on both sides. Rub each grilled sliced with the garlic cloves, and then with the halved tomato. Top with roasted vegetables, sprinkle with basil and serve immediately.
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