These delicious, stuffed, roast vegetables, come together quite easily once you have the filling made. The recipe for the macadamia nut ricotta can be found here. It is a fermented macadamia nut mixture.


  • 1 large eggplant (about 350g)
  • 1 zucchini (about 300g)
  • 2 red peppers
  • 1/2 tsp garlic powder
  • 3 tbsp olive oil

  • 250g macadamia nut ricotta 
  • 3 sundried tomatoes in oil (from a jar), drained and finely chopped
  • finely grated zest of one lemon
  • 8 basil leaves
  • 1/2 tsp paprika
  • small handful parsley leaves roughly chopped
  • salt and pepper to taste
  • balsamic vinaigrette (optional)


  1. Cut the eggplant and zucchini into thin lengths about 2-3mm thick – you should have 8 slices of each. Halve and then quarter the red peppers. Mix the garlic with the olive oil and some seasoning.
  2. You can either fire up the BBQ to grill these babies, or heat a large pan over medium heat. Brush the vegetable slices with the garlic oil and cook for 2-3 mins each side until completely soft and lightly charred (you’ll need to do this in batches). Set aside on a plate and leave to cool. The vegetables can be cooked the day before and kept covered in the fridge – bring to room temperature before serving.
  3. Mix the macadamia nut cheez, sundried tomatoes, lemon zest, paprika, chopped parsley, salt and pepper together. Lay out the slices of eggplant on a large board. Top each with a slice of zucchini, a strip of pepper, and a basil leaf. Put about one to two tbsp of the cheese mix on top and roll the vegetables up. Skewer with a toothpick to secure.
  4. When ready to serve, arrange on a plate and scatter with more parsley or basil. If using balsamic, drizzle it over the platter now.