Last step — assemble the rolls by spreading the tangy goat cheese onto
the grilled zucchini strips, top with some fresh basil and roll the zucchini around the roasted potatoes.
Grill the zucchini strips (do not burn), on every strip of zucchini place one slice of Prosciutto, and some grated cheese, roll and secure with a toothpick.
Heat a bit of olive oil in a large pan and
grill the zucchini strips until soft and lightly charred, tossing regularly so that they all come in contact with the bottom of the pan.
Grill the zucchini strips (do not burn), on every strip of zucchini place one slice of Prosciutto, and some grated cheese, roll and secure with a toothpick.
Not exact matches
for
grilled summer vegetables 1 small italian eggplant (about 2 cups when cut into big cubes) 1 small
zucchini (about 2 cups when cut into big cubes) 1/2 small red onion (1/4 of a large red onion) 3/4 cup cherry tomatoes 4 sprigs fresh thyme, leaves
stripped
Cut the two
zucchini into thin 1» wide
strips, brush with olive oil and
grill just long enough to become a little soft and flexible.
The
grill marks on the
zucchini strips adds lovely color and hazelnuts add a nice crunch.
melted butter or3 - 4 chicken breasts,
grilled and sliced in
strips or chopped 2
zucchini, cut in quartered pieces 2 tomatoes, sliced 2 onions, sliced 2 yellow squash, cut in quartered pieces 1/4 c. panko crumbs 1/4 c. grated Parmesan cheese 1/2 tsp.