1medium zucchini, sliced into thin strips using a mandoline or knife
3T. balsamic vinegar
2T. olive oil
6oz. haricot verts or any long bean(half a pkg. from Trader Joe's or Costco)
5green onions, split into halves
5stalks baby broccoli
1carrot, cut into 10-15 thin sticks
1/2red bell pepper, sliced into long pieces
1/2green bell pepper, sliced into long pieces
1/2yellow bell pepper, sliced into long pieces
Salt and Pepper to Taste
non-stick cooking spray
Heat BBQ grill to medium heat.
In a baking dish, mix together vinegar and oil. Marinate zucchini slices in this mixture. It is not necessary to let the zucchini sit in this for long. Toss the strips a few times to make sure each strip is coated on both side.
Grill the zucchini over medium heat, flipping after just a couple of minutes. Thin strips of zucchini grill very quickly.
In a grilling basket, add remaining vegetables except for asparagus and broccoli spears. Give them a quick spray with cooking spray and a sprinkle of salt and pepper.
Grill vegetables, tossing often to ensure none stick to the bottom of the basket.
To grill asparagus and broccoli spears, give them a quick spray with cooking spray and cook directly on the grill. They cook very quickly, keep a close eye on them.
When zucchini and vegetables in the grilling basket are cooked assemble the bundles
Take one slice of zucchini and lay flat on plate.
In center of slice, assemble a bundle of vegetables.
Roll zucchini and secure with a toothpick.
Serve immediately while still warm. It is possible to gently place them back on the grill for a few moments if they have cooled while being assembled.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.