Eat Like a Rabbit

This was such a fun creation, with no basis of thought. I was just trying to use leftovers. I absolutely love the olive bread from our local Maitland Farmer's Market, but it is rather expensive at over $6 a loaf. I only get it on special occasions. The zucchini also came from an outdoor stall. I cut the zucchini long and thin, brushed it with olive oil and grilled it on a high oven rack along side leftover sweet potato slices, also brushed with olive oil. I only used salt and black pepper to season them because I wanted the main flavors to come from the toppings. Half-way through the cooking process, I turned the vegetables over to brown on both sides. Meanwhile, I heated some spaghetti sauce, cubed some mozzarella cheese, and made a spinach pesto sauce (see recipe on another post) to serve at room temperature.

Paul left his zucchini in strips. I stuffed mine with mozzarella, rolled it up, and topped it with the pesto. Sadly, they didn't like to stay rolled for long. I also like tomato sauce on the zucchini.

I prefer my sweet potatoes to have a more salty taste. These come across with the texture of fries.

This was a fast and light snack for a mid-day meal with plans for a large dinner with friends later on in the schedule.