Stuffed Vegetable Rolls

My perfect Saturday begins with a trip to the Charlottesville City Market in Charlottesville, Virginia, and ends with a fabulous dinner party with friends and fresh produce. This dish is my go-to for casual entertaining. The rolls can be made ahead of time and are endlessly versatile. By using whatever produce you find at your local market, these little treats will be in season all summer long.


Stuffed Vegetable Rolls

Ingredients

• 1 large eggplant
• 2 medium zucchini
• Extra virgin olive oil
• Salt and pepper to taste
• 4 ounces goat cheese
• Juice and zest of ½ lemon
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• Roasted red peppers, sliced

Directions

1. Preheat oven to 375°F.
2. Slice woody stems off eggplant and zucchini. Then cut lengthwise into long, thin sheets about ¼-inch thick. (This is a perfect time to use a mandolin but a sharp knife also works well.)
3. Brush eggplant and zucchini slices with olive oil, and season with salt and pepper. Place slices in single layer on baking sheets. Bake for 15-20 minutes until vegetables are tender but not crisp.
4. In a small bowl, combine goat cheese, lemon, basil, and parsley.
5. Allow vegetables to cool. Place 1 tablespoon of cheese mixture at the smallest end of each slice, and top with one small slice of roasted red pepper, and roll slice. Serve at room temperature or cold.