Go to the Globe and Mail homepage

Jump to main navigationJump to main content

(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.)

Follow on Twitter: @sueriedl


One medium zucchini makes about 10 rolls

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


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.

Next story




Most popular videos »

More from The Globe and Mail

Most popular