Roasted Courgette Rolls

Makes about 18 rolls

This is a modern Italian antipasto which combines a typically southern Italian vegetable and a classic northern Italian cheese.

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Ingredients

MARINADE 

• 4 tablespoons extra virgin olive oil

• 1 large clove garlic

• Freshly ground black pepper

ROLLS

• 2-3 large courgettes

• Salt

• 100 grammes gorgonzola cheese-chopped roughly into chunks

• 6 sundried tomatoes-finely sliced

• Bunch basil leaves

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Method

1. Preheat the oven to 180’C

2. Line a tray with baking paper

3. Combine the marinade ingredients in a small bowl and set aside

4. Cut the courgettes along their length into thin strips

5. Lay the strips in a single layer on a large plate or tray and sprinkle with salt

6. Allow to rest and exude their liquid-about 40 minutes

7. Pat the courgettes dry and place on a tray lined with baking paper

8. Brush with some of the marinade

9. Roast the courgettes 10-15 minutes or until the edges begin to brown

10. Turn the courgette slices over, brush with the marinade and cook a further minute

11. Remove from the oven and leave to cool

12. Place a chunk of gorgonzola a slice of sundried tomato and a leaf or two of basil at one end of a courgette slice and roll up, securing with a toothpick

13. Arrange on a serving dish, garnish with extra basil leaves

To Serve

A glass of chilled Prosecco….