Thinly slice the aubergines and the zucchini.
Spice the vegetables with salt, pepper and a drop of extra virgin olive oil.
Cook the vegetables on a griddle.
Dish the vegetables alternating aubergines, zucchini and Zero Olio Sun-Dried Tomatoes with chopped basil and grated parmigiano cheese.
Cook in 220°C oven for 10 minutes and serve.
40g Parmigiano Reggiano cheese
Extra Virgin Olive Oil