Anthony Carricato of Ontario, Canada

My roommate Marc and I absolutely love hosting BBQs. It’s a great excuse to host our friends over for a tasty meal and to try new meats, vegetables and match them with delicious Canadian wine. Although our menus are normally put together rather spontaneously, for the FOOD DAY CANADA celebration on August 1st I wanted to share with everyone a really simple appetizer recipe that I came up with a few months back.

All you need is :

fresh zucchini from the garden (or your local farmers market),
olive oil
balsamic vinegar
salt and pepper
Italian Sopressata salami

Slice the zucchini length-wise and marinate it in the olive oil, balsamic vinegar, salt and pepper. Once the zucchini has had the opportunity to absorb the dressing, begin wrapping each slice with one piece of the Sopressata salami. Use the toothpicks to hold the salami in place. Once every slice has been wrapped in zucchini, you’re ready to put them on the grill. Barbeque your zucchini on medium heat for approx. 5-10 minutes. Serve hot.


Anita Stewart  responds:

I’m off to buy some zucchini but will be using a cold pressed soy oil from Niagara and a bit of Baco Noir vinegar from there as well. THANKS Anthony.

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Author: Anita

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