Grilled Zucchini Rolls

Grilled Zucchini Rolls
Servings
18 rolls
Servings
18 rolls
Grilled Zucchini Rolls
Servings
18 rolls
Servings
18 rolls
Ingredients
Zucchini Rolls
Bell Pepper
Servings: rolls
Instructions
Bell Pepper
  1. Roast bell pepper until skin is black on all side. Remove from heat and run under cold water. Remove Skin, stem and seeds.
  2. Finely mince bell pepper and add to a small bowl. Mix in 1 teaspoon of olive oil, 1/2 teaspoon of balsamic vinegar and 1/8 teaspoon of salt. Set aside.
Grilled Zucchini Rolls
  1. In a separate bowl, combine goat cheese, chives and lemon juice. Mix well and set aside.
  2. Remove stem and ends from zucchini (about a half inch on each side) Slice lengthwise into 1/4 inch slices with a mandolin or sharp knife. Discard the outermost slices.
  3. Brush slices with olive oil on both sides. Season with salt and pepper.
  4. Place on pre-heated grill or grill pan for about 4 minutes on each side or until tender.
  5. spread 1 teaspoon of goat cheese mixture along the center, lengthwise on each slice of zucchini. (you may want to use less if your squash is smaller)
  6. Place one spinach and one basil leaf on one side of the zucchini and roll up. Continue with the remaining slices and serve with roasted bell pepper.
Recipe Notes
Recipe by: Mirinda @ Boistfort Valley Farm
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