Using a sharp knife or mandolin, slice zucchini to a 0.5 cm (1/4 in) or so thickness. Grill on the barbecue or in an oiled pan over high heat. Salt lightly. Let cool at room temperature.
At one end of each zucchini slice, place 15 ml (1 tbsp) or so of hummus and top with a 1.25 cm (1/2 in) or so cube of végépâté. Roll carefully and transfer to a plate. Skewer a half-tomato and basil leaf on toothpicks and use to secure rolls. Season with pepper.