Grilled zucchini rolls
Grilled, roasted, griddled zucchini (courgette) is a perfect base for yummy little nibbles and party snacks. Just cut them into thin ribbons, cook them lightly and roll them up with anything you fancy – for example: smoked salmon & cream cheese; pesto & parma ham; tapenade & grilled pepper and whatever appeals to you! This particular recipe is made with the classic combo of Gorgonzola & sun-dried tomatoes. It’s absolutely delicious and it goes superbly with a glass of Prosseco!
Ingredients
Method
- Cut the ends of the zucchini and, using a vegetable peeler, slice into half centimetre long ribbons.
- Place these on a plate, sprinkle with a little salt. Rest them for 30 minutes in the salt. When the zucchini is soft (and it can be easily rolled up), wipe the ribbons dry with a paper towel.
- Preheat the oven to 180°°C or turn on the grill to medium.
- Place the ribbons on a greased baking tray.
- Mix the oil with the garlic then brush the zucchini slices with this. Grill or roast in the oven for 10-15 minutes. Turn them over, brush with the remaining oil and cook for another couple of minutes.
- When the zucchini slices are golden on both sides, transfer them carefully to a plate and let them cool.
- Meanwhile, slice the sun-dried tomatoes into thin strips and coarsely cut up the cheese.
- Put a few pieces of the cheese, a couple of slices tomato and a couple of basil leaves on one end of each zucchini slice, then roll them up.
- Arrange them on a serving plate, scatter freshly ground pepper and basil leaves on top.