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maltatoday, WEDNESDAY, 19 JULY 2017 14 Food Roasted veggies flavoured with cheese Grilled vegetables and cheese make a great combination and can easily be served as antipasti, starters, sides or even as a light supper when the heat has curbed your appetite. Grilled aubergines stuffed with a creamy goat cheese and ricotta filling and grilled zucchini with gbejna and pecorino shavings have all the flavours of summer. Michael Diacono makes these easy recipes with fresh local veggies on last season's Gourmet Today TV. Ingedients • 2 aubergines, sliced lengthwise • 200g pancetta • 4 Medjool dates • 300g chèvre • 300g ricotta Method 1. Add a little olive oil to the baking tray and place the aubergine slices on top. 2. Season with salt and pepper and bake in a pre- heated oven at 200°C for 20 mins. 3. Fry the pancetta in a pan. 4. Remove the pits from the dates and cut into small pieces. 5. Place the roughly chopped chèvre into the food processor with the ricotta and pulse until smooth. 6. Tip into a bowl and add the dates and fried pancetta and mix well. 7. Place a tbsp of cheese mixture onto the aubergine and roll up. 8. Serve as a starter with salad and bread or as canapés at a party. This recipe first appeared on Gourmet Today TV, aired on TVM on 26 November, 2016. Zucchini and gbejna salad Ingedients • 2 zucchini • 1 fresh gbejna • 1 clove garlic • ½ lemon, juice only • Parsley, finely chopped • Olive oil • Handful walnuts • Handful mint • Pecorino shavings Method 1. Slice the zucchini lengthways and cook on a hot griddle pan until slightly charred. 2. Place on a serving plate straight away. 3. Mix the minced garlic with the lemon juice, parsley and some olive oil. 4. Tear the gbejna and place over the top of the zucchini. 5. Top with the garlic lemon dressing. 6. Crush the walnuts over the zucchini and cheese and add the mint. 7. Add the pecorino shavings and serve. This recipe first appeared on Gourmet Today TV, aired on TVM on 17 June, 2017. Grilled aubergine filled with goat cheese dates and bacon