Name: Charred Eggplant & Zucchini Rollatini
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 zucchini, sliced lengthwise; 1 red bell pepper, quartered; 1 bunch asparagus, trimmed; 1/2 red onion, sliced; 1 tablespoon olive oil; Salt and pepper to taste; 1/2 cup crumbled goat cheese; 1 tablespoon chopped fresh basil or thyme

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Charred Eggplant & Zucchini Rollatini is a light and elegant dish that brings together smoky grilled vegetables and creamy herbed ricotta for a fresh, flavorful summer starter or side. Each roll showcases tender eggplant and zucchini slices wrapped around a zesty cheese filling, finished simply or with a drizzle of balsamic reduction for a hint of sweetness.

Why You’ll Love This Recipe

This rollatini offers a perfect balance of smoky, creamy, and herby notes. You’ll love it because:

It’s fresh, light, and perfect for warm-weather meals.
Simple to prepare with minimal ingredients and maximum flavor.
Beautifully plated for elegant entertaining.
Naturally low in carbs and vegetarian-friendly.
Versatile enough to serve as an appetizer, side dish, or light main.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 small eggplant, sliced lengthwise
1 zucchini, sliced lengthwise
1 tablespoon olive oil
Salt and pepper to taste
1 cup ricotta cheese
1 tablespoon chopped basil
1/2 teaspoon lemon zest
Optional: drizzle of balsamic reduction

Directions

Preheat your grill or grill pan to medium-high heat.
Brush the eggplant and zucchini slices with olive oil and season with salt and pepper.
Grill or roast the slices for about 3 minutes per side, or until soft and lightly charred.
In a bowl, mix the ricotta cheese with chopped basil and lemon zest.
Spoon a small amount of ricotta mixture onto one end of each vegetable slice and roll up tightly.
Arrange the rolls on a serving plate. Drizzle with balsamic reduction if desired.
Serve warm or at room temperature.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 130 kcal per serving

Variations

Nutty addition: Sprinkle with toasted pine nuts or slivered almonds before serving.
Cheese swap: Use goat cheese or feta for a tangier filling.
Herb mix: Try fresh mint, parsley, or thyme in place of basil.
Tomato accent: Add a thin sun-dried tomato strip inside each roll.
Vegan version: Use a plant-based ricotta alternative.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Gently warm in a skillet or oven, or serve cold as a refreshing snack.
Freezing: Not recommended, as the texture of the vegetables may change upon thawing.

FAQs

Can I make these ahead of time?

Yes, assemble up to a few hours in advance and refrigerate until ready to serve.

Do I have to grill the vegetables?

No, you can also roast them in a 400°F (200°C) oven until tender and lightly browned.

How thin should I slice the eggplant and zucchini?

Aim for slices about 1/8 inch thick so they roll easily without breaking.

Can I add sauce?

Yes, serve with a light marinara or drizzle of pesto for extra flavor.

What pairs well with this dish?

It pairs beautifully with grilled chicken, fish, or a simple grain salad.

Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free.

How do I prevent the rolls from unrolling?

Place seam-side down on the plate or secure with a toothpick if needed.

Can I use yellow squash instead of zucchini?

Yes, yellow squash is a great substitute.

Does the lemon zest overpower the ricotta?

No, it adds a subtle brightness that complements the creamy filling.

Are these best served warm or cold?

They are delicious both warm and at room temperature.

Conclusion

Charred Eggplant & Zucchini Rollatini is a fresh, flavorful dish that celebrates the best of summer vegetables. With its creamy herbed ricotta filling and smoky, tender vegetable wraps, it’s perfect for entertaining or enjoying as a light, satisfying starter. Simple, elegant, and packed with seasonal goodness, this rollatini is sure to impress.

Charred Eggplant & Zucchini Rollatini

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Author: Mia
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Grilled seasonal vegetables paired with creamy goat cheese, served warm off the plancha for a bright and savory summer starter or light main.

Ingredients

Scale

1 zucchini, sliced lengthwise
1 red bell pepper, quartered
1 bunch asparagus, trimmed
1/2 red onion, sliced
1 tablespoon olive oil
Salt and pepper to taste
1/2 cup crumbled goat cheese
1 tablespoon chopped fresh basil or thyme

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Instructions

Preheat grill or plancha to medium-high heat.
Toss zucchini, bell pepper, asparagus, and onion in olive oil, salt, and pepper.
Grill vegetables 3–5 minutes per side until tender and lightly charred.
Arrange grilled vegetables on a platter.
Sprinkle with crumbled goat cheese and fresh herbs.
Serve warm.