These cute and colorful bites make a fun passed appetizer or unexpected addition to a meat and cheese board. Made with thin strips of grilled yellow squash, each roll-up contains a dab of creamy goat cheese mixed with lemon and tarragon, along with a fresh basil leaf. Not a fan of tarragon? Substitute your favorite fresh herb. A mandoline will slice the squash thinly and evenly, but if you don’t have this kitchen tool, you can cut the squash lengthwise with a sharp chefs’ knife. Summer squash is naturally filled with moisture, so it only needs three minutes per side on the grill. Remove the slices from the flames when grill marks appear so they don’t burn. You can prepare Grilled Yellow Squash Roll-Ups up to 1 day in advance if you store them, covered, in the refrigerator. Otherwise, they come together in minutes and should be served right away.

Robby Melvin

Gallery

Greg Dupree; Prop Styling: Ginny Branch; Food Styling: Anna Hampton

Recipe Summary

active:
25 mins
total:
25 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a gas grill to medium-high (400°F to 450°F). Cut squash lengthwise into 30 (¼-inch-thick) slices total using a mandoline or a sharp knife. (Discard remaining squash, or reserve for another use.) Brush squash slices evenly with oil on both sides, and sprinkle both sides with pepper and 1 teaspoon of the salt.

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  • Place slices on oiled grates; grill, uncovered, until slices are tender and grill marks appear, about 3 minutes per side. Remove from grill.

  • Stir together goat cheese, lemon zest, tarragon, and remaining ¼ teaspoon salt in a small bowl.

  • Spoon ½ teaspoon cheese mixture onto 1 grilled squash slice about ½ inch from 1 end. Top cheese with 1 basil leaf, and roll up the squash slice. Place roll-up, seam side down, on a serving platter. Repeat process with remaining cheese mixture, squash slices, and basil leaves. Serve chilled or at room temperature.