Tuesday, February 23, 2016

Grilled Zucchini Rolls


2 zucchinis (each zucchini gave about 10-12 slices)
black pepper
garlic powder
herbed goat cheese
house Italian "lite" dressing
Italian seasoning
jarred roasted red peppers, finely diced
kosher salt


Wash the zucchinis and slice them very thinly.  For very thin and even slices, use a mandolin.

2 zucchinis - as uniformly straight as you can find them.

Brush both sides of the slices with Italian dressing.

Grill for about 3 minutes per side.

Turn after about 3 minutes... or when the grill marks look pretty!  :)

They should be soft, but not mushy.

Allow to cool on a cooling rack placed over a bowl.  This will allow them to cool, rather than steam (on a plate).  

Once cool, smear a thin layer (less than a teaspoon) of goat cheese along the length of the zucchini slice.

Of course there was no herbed goat cheese to be found on this day... you can add the herbs!

Dice the jarred roasted red peppers into small pieces.

Tip - dry off all the extra liquid that they give off, so you won't have a soupy appetizer.

Add about ½-1 tsp of diced roasted red peppers along one end.  

Roll up from that side.  The goat cheese is a perfect "glue" to keep your rolls together! 

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