These little veggie rolls will bring vibrant colours and fresh flavours to your table.
How long will it take?
What’s the serving size?
Makes 12 rolls
What do I need?
1 red capsicum
1 yellow capsicum
1 large carrot
1 bunch asparagus
1 large zucchini
Salt, to taste
Freshly ground black pepper, to taste
¼ cup olive oil
How do I make it?
Soak 12 toothpicks in water for 15 minutes.
Preheat barbecue grill to medium heat.
Cut capsicums into strips approximately 6-centimetres long and 1-centimetre wide strip. Peel carrots and cut into pieces the same length as the capsicum. Cut asparagus to the same length.
Use a mandolin to slice zucchini into thin ribbons.
Lay a zucchini strip on a clean work surface. Season with salt and pepper on both sides. Arrange some capsicum, carrots, and asparagus at one end of the zucchini strip and roll up. Secure with a toothpick. Repeat with remaining zucchini and vegetables have been used.
Brush prepared rolls with a little olive oil, reserving some oil for the barbecue.
Brush barbecue grill with oil, then place rolls on the barbecue and cook for 10 minutes, turning regularly. When vegetables are softened and the zucchini is charred, remove from barbecue and serve.
Be sure you soak wooden toothpicks before barbecuing otherwise they will burn.
Make a quick and easy dressing to go with these rolls by combining 1 cup Greek yoghurt, the juice of half a lemon, 1 clove of minced garlic, and a tablespoon of freshly chopped mint leaves. Mix well and add a little water if you want to have a runnier consistency.