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Think outside of the cheese board by adding veggies

Tad Seaborn/The Globe and Mail

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.)

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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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More

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