Grilled Cheese Pumpkin Roll

Grilled Cheese Pumpkin Roll




20 min


15 min




20 minutes


15 minutes


  • 4 medium zucchini
  • 200 grams of white cheese

Grilled marinated for:

  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

For service:

  • 2 tablespoons olive oil
  • 1 tablespoon pine nuts
  • 1/2 bunch basil

Cooking Advice

Cast iron skillet or grill you can cook thoroughly track that angered pumpkins.

How to make?

  1. Cut the ends of the container you wash with copious water. each squash without peeling by means of a precise longitudinal sharp knife.

  2. Obtain giving an average of 4 or 5 frames from each container. met with sauce, and store in a grid edge for their sweetness and heat grid.

  3. For the marinade; olive oil, balsamic vinegar, mustard, salt and freshly ground black pepper in a small bowl.

  4. The mixture to prepare pumpkin on the rows of the grid that lined with a brush. Cook backed fronted track to be grilled by repeating the same process.

  5. Get the grilled zucchini slices on a serving platter. Feta cut into small rectangles as to fit into the pumpkin.

  6. Place the grilled cheese and wrap the ends of the zucchini pieces in roll form. Place the self with the temperature of the cheese-filled pumpkin rolls upright on a serving dish.

  7. For service; Heat the olive oil in a pan. Add flour until a slight color mixing space in between the pine nuts.

  8. Add the peanuts to a creaking arrive on the mouth while enjoying pumpkin rolls. If the marinade mixture remained on the show without fear of squash.

  9. Serve warm without waiting after each decorate a mini pumpkin roll with basil leaves. Share your favorites.

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