What I like about this recipe is that it can be done on the grill outside and in large quantities; eaten warm as a side dish and used the next day as roll-ups for a cold lunch salad or just a  accompaniment to the main meal.

In the hottest days of summer I try my best to conserve my and my electric bill’s energy usage. Cooking bigger quantities of a food to serve more than one way as well as keeping heat out of the kitchen  by grilling, smoking or barbequing is a good way to do just that. Of course, if you don’t own  a grill, you can use a grill pan inside or even broil the vegetables in the oven. They won’t be quite as tasty and  be prepared to hear that a/c unit kick on when you do! It is also a good way to use fresh herbs. If you don’t have fresh herbs, you can use dried. Be sure to use a ratio of 1/3 to 1 of dried to fresh. Example: If a recipe calls for 1 tablespoon fresh rosemary, use 1 teaspoon of dried. When most foods are dried, their flavors intensify if they are properly stored and used in a reasonable amount of time.
For questions, comments or advicse, contact Trish at This email address is being protected from spambots. You need JavaScript enabled to view it..

6 medium zucchini, cut lengthwise into 1/4- inch thick slices
3 medium eggplant, peeled and cut lengthwise into 1/4-inch slices
2-3 tablespoons olive oil mixed with salt and freshly ground black pepper to taste
1/8 inch cayenne pepper (optional)
4 ounces fresh goat’s cheese or 1/2 cup ricotta cheese
3 tablespoons fresh basil or parsley, minced
I tablespoon fresh rosemary, minced
1 & 1/2 teaspoons fresh lemon juice
5 cups mixed baby spinach and baby kale, washed and spun dry
! large carrot, peeled and cut into ribbons with the peeler
1/3 cup your favorite salad dressing,  or use Fresh Basil and Sundried Tomato Dressing from last week’s column

Set aside the outermost slices of  zucchini to chop or grate into the spinach salad. Preheat your grill or grill pan over medium heat.
Brush the zucchini and eggplant slices with the seasoned olive oil, making sure to get them evenly coated on both sides. Grill on both sides until tender but firm enough they won’t fall apart when stuffed and rolled- about 3 minutes each side depending on the freshness of the vegetables. (Very fresh veggies are full of water and cook more quickly than ones that have been stored for several days).
In a medium size bowl, combine the cheese, herbs and  lemon juice. Mix well.  Lay out the grilled veggie slices and place about 2/3 teaspoon on each slice about 1/3 inch from the end. Roll up and place seam side down on a platter that has been lined with the dressed spinach/kale/carrot and grated zucchini salad.  Save leftovers in an air-tight container in the refrigerator for the next day.

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