Name: Antipasto rolls recipe
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 1
Ingredients: 2 large zucchini, peeled into ribbons (you’ll need 40 ribbons of zucchini); 9.20 gm extra virgin olive oil; 62.50 ml roasted pepper strips; 1 green onion, thinly sliced; 20.00 ml finely chopped fresh flat-leaf parsley leaves; 82.50 ml baba ghanoush dip; 125.00 gm spreadable cream cheese; 20 pitted Sicilian olives

Antipasto rolls recipe

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Prep Time:
60 minutes

Cook Time:
20 minutes

Total Time:
80 minutes

"Kick off the party with simple vegetarian antipasto rolls."

Ingredients:

2 large zucchini, peeled into ribbons (you’ll need 40 ribbons of zucchini)
9.20 gm extra virgin olive oil
62.50 ml roasted pepper strips
1 green onion, thinly sliced
20.00 ml finely chopped fresh flat-leaf parsley leaves
82.50 ml baba ghanoush dip
125.00 gm spreadable cream cheese
20 pitted Sicilian olives

Instructions:

In a bowl, combine zucchini, oil, salt, and pepper. Toss to coat evenly. Heat a large frying pan over medium-high heat. Cook zucchini in batches for 1 to 2 minutes on each side until golden and just tender. Transfer to a cutting board.
Finely dice 2 tablespoons of pepper strips. Combine the diced pepper, onion, parsley, baba ghanoush, and cream cheese in a bowl. Season with your favorite spices. Mix well to combine.
Lay 1 piece of zucchini on a flat surface, then overlap a second piece slightly to create a long strip. Leaving a 5mm border at one end, spread the zucchini with 2 teaspoons of cheese mixture. Roll up from the opposite end towards the border to enclose the filling. Transfer to a serving plate. Repeat with the rest of the zucchini and cheese mixture.
Cut the remaining pepper strips into 2cm pieces. Use them to stuff the olives. Top each roll with one olive and secure with toothpicks before serving.

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