These savory veggie roll-ups combine some of the freshest flavors summer offers – and they’re a snap to prep and cook. Slice peppers and asparagus, encircle them in zucchini ribbons, skewer and slightly sear on all sides. These bright rolls make for a fresh and fun side dish or accompaniment to a grilled main. Enjoy them as an appetizer, too, plunged in a dip made of sun-dried tomato & garlic.
Grilled Veggie Zucchini Roll-Ups
Soak short wooden skewers or toothpicks in water for 10 minutes. Preheat grill to medium, around 400 degrees F.
Slice peppers into thin, half-inch strips. Cut asparagus to same length as pepper slices. Toss veggies in olive oil and lightly sprinkle with seasonings.
Using mandolin, cut zucchini lengthwise into thin ribbons.
On work surface, arrange 5-6 pepper strips and 2-3 asparagus pieces so veggies line up vertically. Carefully place at one end of zucchini strip and roll up. Secure with toothpick or skewer. Repeat until all zucchini strips and vegetables have been used. Brush rolls with olive oil. (Note: Wraps should be fairly tight.)
To cook, brush grill with a little olive oil so rolls don't stick. Place rolls on grill and cook for 8-10 minutes, flipping a quarter turn every couple of minutes. Once rolls are slightly charred on outside and vegetables have softened, remove from heat and serve.