Grilled Zucchini and Sweet Pepper Roll-Ups with Goat Cheese.

Peggy Lampman | Contributor

Pity the zucchini. Yesterday’s Farmers Market witnessed kids pointing and sniggering at one gargantuan, misshapen beast. My impulse was to drape my sweater over its lizard-like skin to avoid it suffering further indignities.

The indecisive days between summer and fall, shifting from swollen heat to bracing winds, produce these overfed contortionists — a far cry from early summer’s sweet babies, which are so wonderful diced raw into salads or tossed whole onto the grill.

Slicing zucchini into strips.

Peggy Lampman | Contributor

Internet gossip is ripe with zucchini lore, rumors of some zucchinis growing up to seven feet long. I refrained from gawking at our farmers market specimen and admired its stoic fortitude.

I never, however, eat zucchini this large. They are generally packed with seeds, and if they have any flavor, it can be bitter. Unsure just how big is too big? Slice off a piece and sauté it in butter until tender. If butter can’t make it taste good, no culinary wizardry can.

Grilling zucchini strips.

Peggy Lampman | Contributor

The following recipe honors the zucchini, its elegant presentation restoring respect and dignity to this much maligned vegetable — er, fruit. (According to Wikipedia, it is an immature fruit; the swollen ovary of the female zucchini flower.)

I selected medium to medium-large zucchini’s (in the 5-6-inch length range), and — with a surgeon's precision — sliced them into strips, grilled, then served them daintily coiled with goat cheese and red pepper.

Back to that aforementioned farmers market zucchini. It remained, unsold, by days end. I hope the city doesn’t issue it a parking ticket or have it towed.

Note: The following recipe was inspired by a Grilled Zucchini Roll-Up recipe card I picked up in a recipe card carousel next to the seafood department at the Meijer on Carpenter Road. The only change I made was using plain goat cheese instead of herbed goat cheese. Also, the recipe took me about 3 times longer to make than the card indicated. That carousel, by the way, was packed with delicious-looking recipes I plan to try soon.

Yield: 10-14 roll-ups
Time: 45 minutes

Ingredients

2 medium-large zucchini, cut lengthwise into 1/4-inch thick strips*
1 red bell pepper, seeds and membranes removed, cut into quarters
2 tablespoons extra virgin olive oil, divided
4 ounces spreadable goat cheese
1 tablespoon chopped basil
2 teaspoons balsamic vinegar

*For easier slicing, first cut the zucchini in half, lengthwise down the center. Then, lay the zucchini on its flat side while slicing into even strips; it will not roll around, and cutting the strips will be easier to manage.

Directions

1. On a charcoal or gas grill, clean and oil grill grates, and prepare heat to medium-high. Brush both sides of zucchini and pepper quarters with 1 tablespoon of oil. Lightly season one side with kosher salt and freshly ground pepper.
2. Arrange zucchini and pepper on grill. Grill 4 to 8 minutes per side or until lightly grilled and softened; peppers may take additional time to grill.
3. When grilled vegetables are cool enough to handle, arrange on a large work surface. Slice peppers into 1/4-inch strips. Place 1 teaspoon of goat cheese about 1/2-inch from one end of each zucchini strip. Top each with 1 bell pepper slice running lengthwise down zucchini strip. Roll up strip, and place seam side down on a serving platter. Repeat with remaining ingredients.
4. Drizzle with vinegar and remaining tablespoon of olive oil, sprinkle with basil and serve.

Looking for a specific recipe? Click here for dinnerFeed's recipe search engine; type the recipe or ingredient into the search box. I am a real-time food writer and photographer posting daily feeds on my website and in the Food & Drink section of Annarbor.com. You may also e-mail me at peggy@dinnerfeed.com.