Grilled Zucchini Rolls with Sheep Cheese and Sun-Dried Tomatoes
Prep: 15min
|
Servings: 4
|
Cook: 10min
Grilled zucchini rolls stuffed with sheep cheese and sun-dried tomatoes – vegetarian grilling
Ingredients
- 2 Zucchini
- Salt
- Pepper (freshly ground)
- 400 g feta
- 200 g sun‑dried tomatoes (in oil)
- 12 basil leaves
- 3 tbsp olive oil
Instructions
-
1.
Wash the zucchini, trim the ends, and slice lengthwise into 12 even slices about 3–4 mm thick. Blanch briefly in salted water, shock in ice water, then pat dry and season with salt and pepper.
-
2.
Cut the feta into 12 pieces. Drain the tomatoes and cut them into wide strips. Place a piece of cheese, a basil leaf, and tomato strips on the center of each zucchini slice and roll up. Secure with toothpicks.
