In the heat of summer we are always looking for refreshing meals that can be made ahead of time. By doing most of the work ahead of time we are able to enjoy our evenings and not heat up the kitchen right before dinner. Make-ahead meals are also great for dinner parties and potlucks any time of year. This meal was inspired by our trip to the farmer's market where we found local eggplant and zucchini, though peppers would work great as well. The filling (we used goats cheese, basil, and lemon) can also be adapted to your liking with different combinations of cheeses and seasonings. These easy to prepare and amazingly delicious rolls will soon become a go-to main dish or appetizer all summer long.
Stuffed Vegetable Rolls
1 large eggplant
2 medium zucchini
4 oz. goats cheese
Juice and zest of 1/2 lemon
1 tbs. fresh basil, chopped
1 tbs. fresh parsley, chopped
Roasted red peppers, sliced
Extra virgin olive oil
Salt and pepper to taste
Preheat oven to 375°F. Slice eggplant and zucchini into 1/4 inch pieces lengthwise (so you have long, thin sheets). This is a perfect time to use a mandolin
but a sharp knife also works well. Season eggplant and zucchini with salt, pepper, and olive oil and place in single layer on baking sheets. Bake for 15-20 minutes until vegetables are tender but not crisp. While the vegetables are baking combine remaining ingredients except red pepper. Allow vegetables to cool then place 1 tbs. of cheese mixture at the short edge of each slice. Place a small slice of roasted red pepper on cheese mixture and roll. Serve at room temperature or cold.
