Ingredients
Tapenade dressing
Method
1.Preheat oven to 230°C. Reserve 1 teaspoon of the olive oil; combine remaining oil in large shallow baking dish with onion, eggplant, zucchini and mushrooms. Roast, uncovered, in oven, tossing occasionally, about 15 minutes or until vegetables are browned lightly. Add garlic, vinegar and tomatoes; toss to combine. Roast, uncovered, 10 minutes; remove from oven. Cool 10 minutes.
2.Meanwhile, make tapenade dressing; blend or process ingredients until mixture forms a coarse paste.
3.Heat reserved oil in medium frying pan; cook pancetta, uncovered, until crisp both sides. Drain on absorbent paper.
4.Place one rice paper round in medium bowl of warm water until just softened; lift sheet carefully from water, place on tea-towel-covered board. Center a sixth of the vegetable mixture on round; to enclose filling, fold in all four sides, overlapping slightly to form a square shape. Place parcel on baking-paper-lined oven tray, seam-side down; top each with cheese slice. Repeat process with remaining rounds, vegetable mixture and cheese.
5.Cook under preheated grill about 2 minutes or until cheese just browns and parcels are heated through. Place parcels on serving plates; drizzle with tapenade dressing, top with parsley then pancetta.
