These vegetarian antipasti rolls with zucchini and feta are ideal for a party because you can make them a couple of days before.
Ingredients
- olive oil: (divided)
- zucchinis, thinly sliced lengthwise: 5 piece
- crumbled feta cheese: 1 pack (4 ounce pack)
- garlic: 3 clove (minced)
- Italian herbs: 2 Tbsp (dried)
- balsamic vinegar: 4 Tbsp
Metric Conversion
Stages of cooking
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Heat 2 tablespoons olive oil in a large skillet and cook zucchini slices in batches until soft and lightly browned on both sides, 5 to 10 minutes. Add more olive oil as needed. Remove zucchini slices from skillet and drain on paper towels.
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Sprinkle zucchini slices with feta and roll up. Secure each roll with a tooth pick.
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Set zucchini rolls into a dish that is as deep as the rolls are high, and sprinkle with garlic, Italian herbs, and balsamic vinegar. Cover and marinate in the refrigerator for 1 to 2 days.
