Coconut Basil Zucchini Rolls

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Accept what comes from silence.
Make the best you can of it.
Of the little words that come
out of the silence, like prayers
prayed back to the one who prays,
make a poem that does not disturb
the silence from which it came.

from Wendell Berry’s How To Be a Poet

 

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Somehow we’ve found ourselves in mid-summer and I’ve discovered that I can accomplish tasks in the online world while hanging in the backyard on a blanket next to the summer squash. The connection is a little slow and not altogether consistent but that opportunity leads to moments to turn and stare at the cloudless sky and listen for the gaps between the sound of the trees. Today there is more commotion with the street noise and I remember instead a more peaceful mid-summer day years ago, lying on my back in my parents’ yard out in the country, staring up through their ancient, looming trees, just listening.

 

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Coconut Basil Zucchini Rolls

This mid-summer recipe is a creation for The Recipe Redux, as we were challenged to use the season’s abundance in interesting shapes. I basically took a bunch of what’s growing in the backyard right now and made it into a quinoa salad of sorts, and then rolled it up in grilled zucchini. The same can be done with eggplant instead of zucchini and the vegetable fillings can be interchanged accordingly. I have a hunch that a tomato and sweet pepper version in the later season will taste even more amazing with the coconut basil sauce. As far as coconut milk goes, you can use what you prefer. The full-fat version will be a little more rich and substantial but the lighter cooking milk is also good. 

1 cup quinoa

2 cups water

4 cloves garlic

2 cups packed basil leaves

1 can coconut milk

¼ cup capers, divided

1 tbsp lemon juice and zest

¼ tsp. sea salt and black pepper

coconut oil

2-3 large zucchini, sliced thinly lengthwise

1 small broccoli, cut into small pieces

1 cup sliced mushrooms

1 1/2 cups fresh or frozen peas

  • Place quinoa in a saucepan, add the water and bring to a boil. Lower the heat immediately and simmer for about 15 minutes, before setting aside.
  • In a food processor or blender, puree the garlic, basil, coconut milk, about half the capers, lemon juice, zest, and salt and pepper.  Then set aside.
  • Preheat the oven to 400 degrees F.
  • Use a pastry brush or a rubber spatula and lightly brush each zucchini slice with a thin layer of oil on both sides. Depending on your grill situation, you can instead brush the grill with a little oil so the zucchini doesn’t stick. On either an indoor or outdoor grill, arrange the zucchini slices so they are not overlapping. Cook until lightly golden and then flip to do the same on the other side. Remove and cook the remaining slices in batches, as needed. This step can also be done in the preheated oven on a flat baking dish.
  • Spread the broccoli and mushroom pieces out on a baking dish lined with parchment, drizzle with a little more oil and sprinkle with salt and pepper. Place in the oven and bake for 5-8 minutes.
  • When the quinoa is slightly cooled and the vegetables are done, stir in about ¾ of the coconut basil sauce, the remaining capers, roasted broccoli, mushrooms, and the peas.
  • Roll the zucchini: Place the zucchini strips, one by one, in front of you. Add a large spoonful of the quinoa mixture at the bottom of it and roll up lengthwise away from you. Place the rolls back in the baking pan with parchment paper. There will be more filling than rolls (unless you make grill up some big zucchini), so inter-space some of the extra filling among the rolls as you go. Drizzle with the remaining basil sauce.
  • Bake for 10-15 minutes at 400°F just to heat through.

 

 

Listen to Wendell Berry read the entire poem. It is beautiful.

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