Grilled Zucchini Rolls
These delicate and pretty zucchini rolls were taught in a City Market cooking class on cooking inspired vegetarian fare with local and seasonal ingredients. For a simpler version if you dont have a mandolin or a grill pan, simply cut zucchini thinly lengthwise, brush with olive oil, and broil for 1-2 minutes until golden. Serve with dollops of the goat cheese and herbs on top. These serve 4 as an appetizer/side dish.
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Instructions
Preheat your grill pan over medium heat. The outermost slices of the zucchini can be composted since they are too thick for use. Once all the zucchini is sliced with the mandolin, lay them out on your work surface and lightly brush both sides with olive oil and season with a bit of salt and pepper. Grill until dark grill marks appear, about 4 minutes per side. In a small bowl, using a fork, mix the goat cheese, parsley, lemon juice and salt and pepper to taste. Roughly roll a ball of cheese the size of a grape and place it at one end of the zucchini strip. Place one small basil leaf and a little pile of micros or pea shoots on top, and roll it up. Repeat. Serves 4, makes 16 rolls.