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| Zucchini rollups for your next tapas party! Follow Foods For Long Life on Facebook and Pinterest. |
Great Appetizer or Tapas
In our quest to use all of our garden zucchini, Doug and I created this delicious rollup. This combination uses Miyoko's Winter Truffle vegan "cheese" but you can use any of your favorites or, if you eat dairy, it would work well with a goat feta.
Since Doug loves roasted red pepper, we included that in the rollup but I can envision a schmear of pesto or hummus or olive tapenade. Use your imagination and your favorite ingredients - the combinations are endless. But they all begin with this BBQ'd zucchini. Here's how to do it.
First, make some basting sauce by mixing together the following:
Basting sauce Ingredients:
1/4 cup veggie broth
1/4 extra virgin olive oil
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Directions
Use medium size zucchini (not giant ones) and slice vertically into 1/2-inch slices. If they are extremely long, first cut them in half vertically.
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| Sliced zucchini and basting sauce |
Generously baste with the sauce.
Cook very slowly, turning and basting occasionally until nice and brown.
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| Cook until nice a brown |
Even though they are brown and a little crispy, they will be pliable. Remove from the grill.
Get your fillings ready. For our "cheese", we selected Miyoko's Winter Truffle.
Lay the zucchini on a plate, put a dollop of "cheese" on the bottom and place a strip of roasted red pepper along the zucchini, or whatever other filling suits your fancy.
Roll it up and up a toothpick to hold it together. I placed a halved cherry tomato on top but you can also use an olive or a marinated artichoke heart.
Enjoy!
