I originally saw this idea of zucchini roll ups in my Ellie Krieger cook book. But I did some tweaking to it and it has now become my own little creation.

Each bite is magic in my mouth. I must admit, the 4 ingredients in this are 4 of my favorite ingredients, ever! They are simple, classic and delicious. And when you combine them, wow, it is a great flavor combo! This is a great appetizer to make for a small crowd, girls brunch, or a simple lunch.

Updated 2/16/2010: I brought some leftover roll ups to work with me the day after I made some. I just ate one and once again, wow, magic in my mouth. Even the day after and they are cold. Okay, it’s official, these are a wonderful AND versitile appetizer/dish.

Appetizers for 6 people
Ingredients
3 small zucchini (about 1/2 pound each), cut lengthwise into 1/4-inch-thick slices
1 cup thinly sliced roasted red bell pepper (I get them in ajar at Trader Joe’s)
2 ounces Romano cheese, cut into slices
1/2 cup basil leaves
salt and pepper to taste
non stick spray

Preparation
Preheat grill or grill pan to medium.

Discard the outermost slices of zucchini. Sprinkle the zucchini slices with salt and pepper. Spray the pan with non stick spray. 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 a slice of cheese about 1/2 inch from the end of a zucchini slice. Top with a slice of bell pepper and a basil leaf. Roll up and place seam side down on a platter. Repeat with remaining zucchini slices. You can make these up to a day in advance; store in an airtight container in the refrigerator.