Grilled Zucchini Rolls
4 med. zucchinis
1 red pepper - roasted
3½ oz container goat cheese
1 Tbsp. fresh basil, chopped (or 1 tsp dried)
1½ tsp balsamic vinegar
¼ tsp salt
Slice zucchini lengthwise into 1/4" thick strips. Discard the end cuts. Lightly coat each piece of zucchini with olive oil. Place on a preheated grill, and cook through, turning once.
While the zucchini is cooking, combine goat cheese, basil, vinegar and salt, mix well.
Slice the roasted red pepper into 1/4" wide strips, just longer than your zucchini is wide.
Add 1/2-3/4 tsp goat cheese mixture to the top of each zucchini strip, spread to coat.
Place 1 red pepper strip on the end of the zucchini, perpendicular to the zucchini strip. Starting at the end containing the red pepper, roll the zucchini into a roll. Chill before serving.
To roast a red pepper: