Preheat the grill/broiler to medium.
Cut the courgettes and aubergine lengthways into long strips about 1 cm thick. Arrange them on the prepared baking sheets and lightly brush the aubergine with 1 teaspoon of the olive oil.
Scatter the thyme over the vegetables. Grill/broil for about 3 minutes, then flip them over and grill/broil for another 3 minutes.
Watch them carefully so that they don’t burn. You may have to remove the courgettes at this point and leave the aubergine in for another 1–2 minutes. Once done, set them aside to cool.
Put the remaining olive oil, pine nuts, water, nutritional yeast, tomato paste, sun-dried tomatoes, rosemary, marjoram and salt in a food processor and blitz until very smooth.
Take one vegetable strip, gently spread a thin layer of the mixture over it, lay some basil leaves on top and sprinkle with hemp seeds. Roll up the strip and spear with a cocktail stick/toothpick, if necessary, to seal it closed.