Gegrilde courgette rollen

Ingrediënten

• For the zucchini
  3 medium zucchini — sliced lengthwise into 1/4-inch strips
• 1 tablespoon olive oil
• Sea salt and freshly ground black pepper
• For the slow-roasted tomatoes
  1.5 cup cherry tomatoes — halved
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon dried thyme or oregano
• 1/2 teaspoon sugar — optional
• For the lemon-basil ricotta
  1 cup whole-milk ricotta
• zest of 1 lemon
• juice of 1/2 lemon
• 1 tablespoon olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh basil

Materiaal

• sharp knife or mandoline slicer
• grill or grill pan
• baking sheet
• parchment paper
• mixing bowls
• spatula or small spoon
• tongs or spatula
• paper towels

Bereiding

1. 1

   Roast the tomatoes: Preheat oven to 275°F (135°C). Line a baking sheet with parchment. Toss halved cherry tomatoes with olive oil, salt, thyme, and sugar. Roast for 1.5 to 2 hours until jammy and caramelized.⏱ 105 min

2. 2

   Prep the zucchini: Lay sliced zucchini on a tray, sprinkle with salt, and let rest for 15 minutes to draw out moisture. Pat dry with a clean towel.⏱ 15 min

3. 3

   Grill the zucchini: Brush slices lightly with olive oil and grill over medium-high heat for 2-3 minutes per side until tender and lightly charred. Set aside to cool slightly.

4. 4

   Make the ricotta filling: In a small bowl, mix the ricotta with lemon zest, juice, olive oil, basil, salt, and pepper until smooth and spreadable.

5. 5

   Assemble the rollups: Spread 1 teaspoon of ricotta on each zucchini strip. Add 1-2 roasted tomato halves. Roll up tightly and place seam-side down on a platter.

6. 6

   Serve: Serve imm[ediately]