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5250 4157 5012 R064

5250 Kampot Pepper & Fleur de Sel Grilled Zucchini Rolls

5250 Kampot Pepper & Fleur de Sel Grilled Zucchini Rolls

Preheat grill on high heat.
Cut off ends of zucchini's and slice lengthwise into 1/8 inch thick strips.
Brush both sides with olive oil and season with Fleur de Sel and Cambodia White Kampot Pepper.

Place the sliced red peppers on a sheet of aluminum foil and drizzle with EVOO Olive Oil, Fleur de Sel Salt and Ground Cambodia White Kampot Pepper.

Bring four corners of the foil together and crimp to form a sealed pouch.

Grill the zucchini for 3 minutes on each side (until tender) and keep the rep pepper pouch on the grill for 7-10 minutes more. Let zucchini and the red peppers cool.

In a small bowl, combine goat cheese, Cyprus Citron Lemon Salt and Sweet Basil.

Pat zucchini slices dry and spread the goat cheese mixture on one side of each slice.
Sprinkle on a few pieces of red pepper and pine nuts. Gently roll up the zucchini strip and repeat.

- 2 medium zucchini's

- 1 tablespoon EVOO Olive Oil

- ¼ teaspoon (4157) Fleur de Sel Salt

- ¼ teaspoon (5250) Cambodia White Kampot Pepper

- 4 ounces Goat Cheese

- 1 teaspoon (4092) Cyprus Citron Lemon Salt (Flake)

- 2 teaspoons (5012) Sweet Basil

- ½ red pepper, sliced into sticks same width as the zucchini slices

- 2 tablespoons Pine Nuts

To hold the zucchini rolls together, spear each one with a toothpick.  Let cool in refrigerator for at least an hour.  Remove toothpicks before serving.  

Tip: For the ultimate summer picnic treat made with our Cyprus Citron Lemon Salt (Flake)


More Information
SKU 5250 4157 5012 R064


Prep Time 20 Minutes
Cook Time 10 Minutes
Total Time 30 Minutes
Yield 12 Rolls
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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