Grilled Zucchini Rolls
These healthy rollups use all the best flavors Summer has to offer -- and they're a snap to prep and cook. They make a lovely appetizer or complement to a piece of grilled steak or fish. This recipe makes approximately 12 rolls.
PREP TIME
15 minutes
COOK TIME
10 minutes
Ingredients
3 large zucchini, sliced lengthwise into 1/8" strips
1 yellow bell pepper, cored, seeded and thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
1 medium red, white or sweet onion, sliced into wedges
12 asparagus spears, halved crosswise
2 tablespoons olive oil, plus more for brushing during the grilling process
Salt and pepper
1 yellow bell pepper, cored, seeded and thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
1 medium red, white or sweet onion, sliced into wedges
12 asparagus spears, halved crosswise
2 tablespoons olive oil, plus more for brushing during the grilling process
Salt and pepper
Directions
Preheat your grill or a grill pan to medium.
Arrange zucchini slices on a baking sheet and sprinkle with salt on both sides. Let zucchini stand for 15 minutes while you prep the other vegetables.
Toss bell pepper slices, asparagus and onions in a bowl with 2 tablespoons olive oil. Season lightly with salt and pepper.
Once zucchini has rested and is pliable enough to bend, make the rolls. With your (clean) hands, arrange 4-5 bell pepper strips, 8-10 onion slices and 2 of the asparagus pieces so that the veggie strips are all lined up vertically. Carefully place the veggies at one end of a zucchini strip and roll up. Secure with a toothpick and leave on a plate to rest. Repeat until all zucchini strips and other vegetables have been used up. Brush rolls with olive oil.
To cook, brush the grill with a bit of olive oil so the rolls don't stick. Place rolls on grill and cook for 8-10 minutes, flipping a quarter turn every couple of minutes. Once rolls are slightly charred on the outside and vegetables have softened, remove from heat and serve immediately.
Arrange zucchini slices on a baking sheet and sprinkle with salt on both sides. Let zucchini stand for 15 minutes while you prep the other vegetables.
Toss bell pepper slices, asparagus and onions in a bowl with 2 tablespoons olive oil. Season lightly with salt and pepper.
Once zucchini has rested and is pliable enough to bend, make the rolls. With your (clean) hands, arrange 4-5 bell pepper strips, 8-10 onion slices and 2 of the asparagus pieces so that the veggie strips are all lined up vertically. Carefully place the veggies at one end of a zucchini strip and roll up. Secure with a toothpick and leave on a plate to rest. Repeat until all zucchini strips and other vegetables have been used up. Brush rolls with olive oil.
To cook, brush the grill with a bit of olive oil so the rolls don't stick. Place rolls on grill and cook for 8-10 minutes, flipping a quarter turn every couple of minutes. Once rolls are slightly charred on the outside and vegetables have softened, remove from heat and serve immediately.
Looking for inspiration? Try these recipes:
Shakshuka
Summer Squash Casserole
Hasselback Potatoes
