Grilled Zucchini Olive Roll Ups

INGREDIENTS

FOR THE ZUCCHINI ROLLS

• 2 Medium Zucchini’s

• 1 Tablespoon Olive Oil

• 1/4 Teaspoon Salt

• 1/4 Teaspoon Ground Pepper

• To serve : Fresh Origanum, Dollop of Extra Virgin Olive Oil and a handful of Pine nuts

FOR THE OLIVE TAPENADE

• 345 Gram Mixed Pitted Olives such as Black, Kalamata, Green, drained

• 2 Tablespoons Capers, drained

• 2 Tablespoons Marinated Sun Dried Tomatoes, drained

• 1 Tablespoon Garlic, chopped

• 1 Teaspoon Dried Oregano

• 4 Tablespoons Fresh Parsley Leaves chopped, or 1 Tablespoon, dried

• 1 Tablespoon Fresh Basil Leaves chopped, or 1 Teaspoon dried

• 1 Tablespoon Lemon Juice about 1/2 a lemon

• 1/4 Cup Extra Virgin Olive Oil

INSTRUCTIONS

FOR THE ZUCCHINI ROLLS

1. Preheat grill to medium-high heat.

2. Slice a strip lengthwise from the Zucchini to expose the inside of the vegetable. Discard or reserve for another use. Cut the 2 ends from the zucchini to make straight edges. Cut the Zucchini lengthwise into thin strips (10 pieces).

3. Brush both sides of the zucchini pieces with Olive oil. Season with Salt and Pepper.

4. Lay the Zucchini pieces on the grill. Cook until the Zucchini is very tender, but not mushy, 2 to 3 minutes per side.

5. Remove the Zucchini from the grill and set on a cutting board.

FOR THE OLIVE TAPENADE

1. Combine in a food processor, the Olives, Capers, Tomatoes, Garlic, Oregano, Parsley, Basil, Lemon Juice and Olive oil.

2. For a relish, pulse a few times, then scrape down the bowl. Pulse a few more times, and the relish will be ready.

3. For a chunky spread (pictured here), pulse up to 15-17 times, stopping to scrape down the bowl a few times.

4. For a spreadable tapenade, process until a paste is formed, stopping to scrape down the bowl a few times.

5. Spread two teaspoons of Olive Tapenade on each grilled Zucchini slice.

6. Gently roll each piece of Zucchini

7. Garnish with fresh Origanum, Olive oil and Pine Nuts.

10 Rolls