Grilled Zucchini Roll Ups

I recently created a profile on the awesome new startup, Vayable, to start giving "Farmer's Market Feasts" to travelers, explorers, foodies. For the first time I did it - we had a menu of grilled zucchini roll ups, chickpea flat bread, summer salad with grilled shrimp, and peach crumble with green tea ice cream. All the ingredients were sourced from local farmers. These were our appetizers and they were an off shoot from previously made eggplant rolls. As a vegan alternative, you could swap the cheese for soft tofu. Alternatively you could add slices of prosciutto to these before rolling them up.  Our zucchinis were from Capay farms, the herb cheese mixture was made with fresh goat cheese from Laura Chenel's Chevre in Sonoma County and the herbs were from Dirty Girl Farms in Santa Cruz.

Ingredients:

4-5 small zucchinis, cut into 1/4 inch slices

2 tablespoons of olive oil

1 pinch salt

Black pepper

4 ounces fresh goat cheese

2 tablespoons minced parsley

2/3 cup basil leaves

2 teaspoons lemon juice

Directions:

1.   1. Heat the grill

2..      2. Drizzle olive oil on the zucchini slices, sprinkle with salt and pepper

2.       3. Grill the zucchini slices for about 2-3 minutes per side so that they soften and get those nice     grill marks. Set aside.

4.       4. In a small bowl, combine the goat cheese, parsley and lemon juice.

          5. Place a small mound of the cheese spread on one end of the zucchini. Place a basil leaf on top of the cheese, carefully roll up the zucchini around the cheese and basil leaf.