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In celebration of World Vegetarian Month in October,here's one tasty trendy recipe which'll have your guests coming back for more.Throw a Trendy Vegetarian Dinner Party...try these vegetable pinwheels for the perfect dinner starter.
Aubergine is a vegetarian's dream. Its versatility, texture and ability to carry flavors well makes it a great alternative to meat.In this delightful dish, the thinly sliced aubergine is wrapped around an Italian-inspired medley of mozzarella, basil, courgettes and capsicum, drizzled over with balsamic vinegar.

Prep time:
Cook time:
Servings: 16 pieces


Cost per serving $0.44 view details


  1. Heat a barbecue to a medium heat. Rub the vegetables with oil and place on the barbecue for 2 minutes, then turn for a further 2 minutes until cooked through. Remove and cool.
  2. 2. Chargrill peppers whole, turning with tongs until they blister and start to blacken on the outsides. Remove and place in a plastic bag to cool. When cool enough to handle, peel off the skin, remove the seeds and slice into quarters.
  3. 3. On the bench lay the eggplant, cover with 2 slices of courgette, peppers, and basil leaves. Place a piece of mozzarella in the centre, season with salt and pepper and roll.
  4. 4. Slice each vegetable roll in half. Drizzle with balsamic and serve.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 73g
Recipe makes 16 servings
Calories 45  
Calories from Fat 31 69%
Total Fat 3.52g 4%
Saturated Fat 0.49g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 5mg 0%
Potassium 171mg 5%
Total Carbs 3.23g 1%
Dietary Fiber 1.4g 5%
Sugars 1.66g 1%
Protein 0.78g 1%


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