Assorted Grilled Summer Squash Rolls
By Lisa Shanken
August 14, 2015
Assorted Grilled Summer Squash Rolls
Ingredients
- 2 Summer Squash ends cut off, and sliced into thin long strips
- 1 tsp sea salt
- 1 tbsp Extra virgin olive oil
- 2 tbsp Pesto favorite store bought brand
- 2 tbsp White Bean Spread *see recipe for white bean spread or substiute with store bought humus
- 10-15 toothpicks
Instructions
- Preheat the grill to medium high heat.
- Place squash strips into a colander and sprinkle with salt. Allow to sit 5-10 minutes as the salt naturally drains the excess water from the vegetable. After 5-10 minutes, pat the squash with a paper towel to remove excess water.
- Using a basting brush, brush the squash strips with olive oil on both sides and place on the grill. Cook for approximately 5-6 minutes, turning after about 3-4 minutes, until both sides of squash are lightly charred. Allow squash to cool on a plate for about 10 minutes.
- Layout grilled squash strips and spread a thin layer of bean spread across it. Fold into threes, and then place a toothpick in the middle to hold it in place. Follow the same instructions using the pesto spread.
- Serve immediately or can chill in the refrigerator and serve later.
Notes
Nutrition
Calories: 110kcalCarbohydrates: 7gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 576mgPotassium: 423mgFiber: 2gSugar: 4gVitamin A: 400IUVitamin C: 68.5mgCalcium: 50mgIron: 0.7mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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