Roasted Courgette Rolls
Makes about 18 rolls
This is a modern Italian antipasto which combines a typically southern Italian vegetable and a classic northern Italian cheese.
Ingredients
MARINADE
4 tablespoons extra virgin olive oil
1 large clove garlic
Freshly ground black pepper
ROLLS
2-3 large courgettes
Salt
100 grammes gorgonzola cheese-chopped roughly into chunks
6 sundried tomatoes-finely sliced
Bunch basil leaves
Method
Preheat the oven to 180’C
Line a tray with baking paper
Combine the marinade ingredients in a small bowl and set aside
Cut the courgettes along their length into thin strips
Lay the strips in a single layer on a large plate or tray and sprinkle with salt
Allow to rest and exude their liquid-about 40 minutes
Pat the courgettes dry and place on a tray lined with baking paper
Brush with some of the marinade
Roast the courgettes 10-15 minutes or until the edges begin to brown
Turn the courgette slices over, brush with the marinade and cook a further minute
Remove from the oven and leave to cool
Place a chunk of gorgonzola a slice of sundried tomato and a leaf or two of basil at one end of a courgette slice and roll up, securing with a toothpick
Arrange on a serving dish, garnish with extra basil leaves
To Serve
A glass of chilled Prosecco….
