“Dear Jill,” writes Ann, of Wokingham. “I am holding a buffet party in August and need help with some ideas for food that is quick, delicious, can be prepared beforehand and is also suitable for vegetarians.”

Dear Ann, you have come to the right place. A buffet is, quite simply, the nicest way to eat in the summer months, as everyone can choose the things they like and eat as much or as little as they want.

Here are some ideas, including a recipe for individual grilled aubergine, red pepper and mozzarella “sandwiches” that can be made beforehand.

Rocket and parmesan rolls: Make some very fine little herb omelettes, and roll each gently around a handful of rocket leaves and sun-dried tomatoes. Drizzle with balsamic vinegar and scatter with parmesan shavings.

Roast vegetables with rosemary: Roast several aubergines, red peppers, potatoes and tomatoes with plenty of garlic and rosemary, then cool and toss in extra virgin olive oil, chilli oil and sherry vinegar.

Cold gazpacho: Serve an icy-cold gazpacho in a punch bowl, decanting it into small glasses as if it were punch.

For non-vegetarians, add an Asian-inspired chicken and mangetout salad, a Niçoise salad made with fresh tuna, and platters of smoked salmon drizzled with horseradish dressing and scattered with borage, chive flowers or elderflowers.

Diced avocado and grapefruit make a wonderful accompaniment for poached salmon, and fine white rice noodles are terrific tossed with prawns, lime juice and mint.

Finish with an entire watermelon, cut into wedges and served with cherries and raspberries.

Ingredients
Serves 4

Prep: 15 min
Cook: 15 min

2 medium aubergine
2 red peppers
2 fresh mozzarella cheeses
2tbsp basil pesto; olive oil for brushing; parsley or basil leaves

METHOD: Heat the grill. Slice the aubergine thickly crosswise so that you have four slices from each, discarding the ends. Cut the “walls” from the red peppers, discarding the inner core and seeds, so that you also have four slices from each.

Brush the aubergine and peppers with olive oil and grill on both sides until tender.

Drain the mozzarella and slice thickly so that you have eight slices.

To prepare the “sandwiches”, lay out half the grilled aubergine slices on a serving platter. Top each with two slices of mozzarella, a dab of pesto, two slices of grilled red pepper and the remaining grilled aubergine. Add a dab of pesto, stick a parsley or basil leaf in it, and allow it to sit for an hour or so before serving.

jill.dupleix@thetimes.co.uk

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