Stuffed Vegetable Rolls

cIMG_3992 copyThe summer season is the perfect time for casual dinner parties with friends and family.  With so much fresh produce available, the food is always wonderful and needs little more that a cold drink to make it a meal.  This appetizer, side dish, or main dish is a guaranteed crowd-pleaser and can be made well in advanced.  They can be stuffed with any type of cheese or add-ins and are the perfect summer finger-food.


Stuffed Vegetable Rolls
Thinly sliced and perfectly baked zucchini and eggplant stuffed with goats cheese and fresh herbs - the perfect summer appetizer.
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  1. 1 large eggplant, sliced into 1/4 inch pieces lengthwise
  2. 2 medium zucchini, sliced into 1/4 inch pieces lengthwise
  3. 4 oz. goat cheese (or ricotta)
  4. 1/2 lemon, juiced and zested
  5. 1 tbs fresh basil, chopped
  6. 1 tbs fresh parsley, chopped
  7. Roasted red peppers or sun-dried tomatoes, sliced
  8. Olive oil
  9. Salt and pepper, to taste
  1. Preheat oven to 400*F.
  2. Season eggplant and zucchini with salt, pepper, and olive oil and place in single layer on baking sheets.
  3. Bake for 15-20 minutes, until vegetables are tender but not crisp.
  4. Meanwhile, combine combine cheese, herbs, and peppers or tomatoes in mix well.
  5. Allow vegetables to cool, then place 1 tbs of the cheese mixture at the narrowest edge of each slice.
  6. Roll up vegetables and skewer with toothpicks if necessary.
  7. Serve cold or at room temperature.
  1. To slice the eggplant and zucchini, use a very sharp knife or a mandoline.
Adapted from It's Not About the Recipe
Market Central
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