Summer Vegetable Rolls: Spilled Milk #126

A fun weeknight recipe that uses all those vegetables exploding out of our gardens and farm stands.

Summer Vegetable Rolls … this one is a big “heck yes” to easy, fun summer food and flavors. I can tell you these little gems are even delicious served over pasta — we can’t get enough of them.

Versatility is what good home cooking is all about. In fact, our success as home cooks depends on it. A versatile dish or technique makes feeding ourselves, our friends and our family in a simple way with very little waste a thing of effortless beauty.

At the same time, our gardens over-runneth! So here is a fun weeknight dinner that uses all those veg exploding out of our gardens and farm stands: tomatoes, squash, eggplant, zucchini. It is a dish that can be redesigned as hors d’oeuvres on toothpicks, and even more conveniently, as a spiedini, or simply covered in tomato sauce and cheese in a freezer-to-oven container and stored as a handy weeknight dinner waiting to be paired with a big salad.

And if you want to go vegetarian, use ricotta and bread crumbs in place of the sausage along with the mozzarella!

Recipe: Summer Vegetable Rolls