Zucchini and feta cheese rolls

Ingredients for 2 servings:

• 2 zucchinis
• Olive oil for frying
• 200 g sheep’s cheese
• 4 garlic cloves
• 2 small red chili peppers
• 1 tbsp basil
• 1 tbsp thyme
• 4 tbsp balsamic vinegar
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest period approx. 4 days; Total time approx. 4 days 40 minutes

vegetarian, spicy

Trim both ends of the zucchini, then slice into approximately 3-5 mm thick slices, ideally using a food slicer. If you don’t have one, a vegetable peeler will also work. Fry the slices in olive oil until light brown and drain on a plate lined with kitchen paper. For the paste, finely chop the garlic and chili pepper and mix with the thyme, basil, a pinch each of salt and pepper, and balsamic vinegar. Cut the feta cheese into 1 cm strips, then cut a piece the width of a zucchini slice. Roll this piece up in the zucchini slice and place the roll upright in a shallow, preferably square, bowl. Secure the roll with a toothpick if necessary. Continue in this way until all the slices are rolled up and arranged side by side in the bowl. Now spoon the paste onto each roll. Let everything sit in the refrigerator for at least 4 hours, but 3-4 days is even better. A great snack for any summer party! If the rolls are not eaten sooner, they will keep in the refrigerator for about 1 week.