Grill season is upon us!
3 small zucchini (about 1/2 pound each), cut lengthwise into 1/4-inch-thick slices
1 tablespoon avocado oil
Freshly ground black pepper
3 cups baby spinach
1/3 cup basil leaves
Homemade or premade roasted red peppers
2-3 large portobellos
1 container of Trader Joe’s vegan pesto (or homemade)
Preheat grill or grill pan to medium.
Brush both side of the sliced zucchini with avocado oil. Sprinkle with salt and pepper. Grill until tender (about 4 minutes per side). You can prepare the zucchini a day ahead and store it in an airtight container in the refrigerator.
Put pesto, raw spinach, basil, roasted peppers and/or roasted portobellos on zucchini. Roll up and place seam side down on a platter. You can use a toothpick to hold together if they’re stubborn (like mooch). Repeat, and repeat, and repeat. You can make these up to a day in advance; store in an airtight container in the refrigerator. Grill when ready!