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(Tad Seaborn for The Globe and Mail)
(Tad Seaborn for The Globe and Mail)

Think outside of the cheese board by adding veggies Add to ...

I feel as if appetizers should be easy – something that just pops to mind at the last minute. But other than putting out a wedge of cheese or some salami (which has never failed me, I must confess) I am rather lazy with anything more creative. So here I present . These should be served at room temperature so you can grill the zucchini in advance and just roll these up before – or even when – guests arrive. Lovely with a crisp white or sparkling wine (and definitely serve with salami on the side.)

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Ingredients

One medium zucchini makes about 10 rolls

One small package (140g) of chèvre will do about 20

Method

If you have a mandolin, slice the zucchini lengthwise into thin strips – you can also do this with a knife with less even, but perfectly fine, results.

Lightly rub the strips with olive oil and either grill them on med-high heat or you can pan-fry them as well (either will work perfectly fine).

You want the zucchini to soften and brown lightly – don’t walk away from it as it won’t take long.

Allow to cool and then use a paper towel to absorb any excess oil or moisture.

Now take a strip and place a basil leaf at one end, top with one-bite portion of goat cheese and salt and pepper lightly.

Roll it up and hold together with a toothpick.

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