Grilled zucchini antipasti rolls & red pepper flecked fruity olive oil

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Serves Four 
1 large zucchini
8 slices Prosciutti di Parma
8 slices fresh mozzarella
1/2 cup grilled peppers
1/2 cup caramelized red onion
1/4 cup basil leafs
1/4 lb. Genoa salami
1/4 lb. Cappacola ham
1/4 cup first press olive oil
1 tsp. garlic puree
1 tsp. balsamic vinegar
2 Tbsp. grated parmigiano
1 lemon 
Slice zucchini thin and brush with olive oil, lemon, balsamic salt and pepper
Grill 30 seconds on each side then lay out on parchment paper
Place prosciutto on top, followed by cheese, peppers, onions, salami and cappacola, finish with basil leafs
Roll tightly using the paper as the wrapper (make sure paper is sprayed with vegetable spray)
Cut the rolls into 1/3s
Refrigerate for 20 minutes
Remove paper and saute rolls in a small amount of olive oil medium heat for 45 seconds
Let cool for five minutes and cut into angled pieces
Sprinkle with parmigiano 
Place pepper flakes in olive oil and microwave for 20 seconds, just to infuse the peppers into the oil
Dip away or drizzle on top or onto plate