Preheat oven to 200°C. Line 2 baking trays with baking paper.
Heat a grill pan. Brush zucchini with olive oil and cook for 1 minute each side or until lightly grilled. Brush the eggplant with olive oil and cook for 1 minute each side or until lightly grilled.
Place a pastry sheet on each lined tray. Fold the edges to create a border. Evenly spread the Genovese Pesto over the pastry bases. Top with the zucchini, eggplant, cherry tomatoes and goat's cheese. Bake for 20 minutes or until golden brown. Remove from oven top with some baby rocket and a drizzle with olive oil.
Rahma Extra Virgin Olive Oil 
Sunbullah Puff Pastry Square 
Zucchini Green Holland 
Eggplant Big Oman 
Tomato Cherry Holland 
Baby Rocca Leaves UAE 
Chevrette Wheel Goat Cheese 
Pesto Rosso 