Roasted Vegetable Roll-Ups – A Product of the Conveyor Belt of Reality

My wife is currently between jobs. And she likes it that way. Who wouldn’t? However she is in demand. The recruitment consultant is chasing her around and she is facing the reality that, although her husband is extremely successful* even he will eventually struggle to meet certain demands – face creams, shoes and handbags do not, after all, grow on trees.

So we have together created a motivational tool to assist in the employment acquisition process. We call it the CONVEYOR BELT OF REALITY. The Conveyor Belt of Reality is a virtual machine that, just like in ‘Bruce Forsyth’s Generation Game’ of the ‘70’s and ‘80’s, passes before the eyes of the contestant a plethora of desirable items which they must memorise and then recall to win.

(For me the Conveyor Belt of Reality would comprise expensive cuts of meat, exotic spices and top-of-the-range kitchen appliances).

This got me thinking that if I had to find another job (sorry I mean a new direction to my career) I would need to rein in the orgy of food porn that I generate on a regular basis. Maybe I would create more dishes similar to ‘Roasted Vegetable Roll-Ups’ – wholesome morsels of healthy living that won’t break the bank.

(*success is all in the eye of the beholder, of course)

To create ‘Roasted Vegetable Roll-Ups’ you will need

• 2 aubergines
• 1 red pepper
• 1 green pepper
• handful fresh basil
• olive oil
• 2 courgettes
• pine nuts
• ½ pot of green pesto
• ½ pack of cream cheese
• 3 large tomatoes
• 2 tbsp tomato paste
• 1 pack halloumi cheese

Start with the aubergines. Top and tail them then slice into thick slices.

Arrange on a baking tray covered in foil and brush liberally with olive oil.

Season and grill for 5 or mins each side. Remove from the oven and set aside.

Repeat the process with the courgette.

Meanwhile slice the halloumi into strips and fry in a little oil until browned.

Next cut the peppers into quarters and put under the grill to scorch the skins. Peel them and set aside.

Combine the cream cheese with the pesto.

Dry fry the pine nuts for 30 seconds, just to toast them lightly.

Put all the left over vegetables, chopped tomatoes and tomato paste in a pan and bring to simmer until everything begins to breakdown. Season well and add the cheese.

Now it’s time to construct the Roll-Ups. Take a slice of aubergine and spread some of the cheese-pesto mixture on.

Place a courgette slice on top and some more cheesy mix.

Lay one green and one red slice of pepper on top.

Form the layers into a round and place on a serving plate on its side. Repeat to create four Roll-Ups.

Drizzle with some olive oil and balsamic vinegar. Sprinkle on the pine nuts and a few basil leaves.

Serve a Roll-Up sitting on a spoonful of the halloumi sauce.

Breaking News: The wife got a new contract. Starts Monday. She’s gutted. Spent the whole day watching Breaking Bad to get over it.