Using a mandoline or a very sharp knife, slice squashes and eggplants lengthways as thinly as possible.
In a small bowl, blend oil and vinegar.
Lay sliced vegetables on a pastry sheet, brush with dressing and season.
Heat barbecue to high and lay slices on hot grill. Lower heat and cook 2 - 3 minutes per side.
Remove to pastry sheet without overlapping and cool.
Alternately, vegetables can be baked in a 350°F (180°C) oven: lay slices on a pastry sheet and bake for 2 - 3 minute per side.
Lay out eggplant on work surface and, top each slice with a slice of squash, a basil leaf and a piece of mozzarella. Season and roll up.
Arrange on a serving platter, and, if desired, drizzle lightly with extra virgin olive oil and a few drops of reduced balsamic vinegar.
Recipe of eatquebec.com
Photography: Benoit Levac, Levac photo
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
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