Italian Inspired Grilled Vegetable Summer Rolls

Heat advisory disclaimer- not a fresh pasta recipe. Its just too hot to eat nearly anything in New York this summer. We are living in a 100 degree world and I am an Alaskan girl. I want to melt. One positive of this weather is I am inspired to make summer rolls, or anything that can be serve cold and doesn't involve heavy meat. I love Asian food and the refreshing nature of a nice crunchy summer roll. One of my best friends is allergic to shell fish, so the tofu in this dish replaces the typical shrimp and also makes this a very healthy summer meal. It is basically a grilled vegetable salad wrapped up in rice paper and topped with a mint balsamic dressing. It is fun for guests, and fast and easy to make.

     Ingredients

1 Japanese eggplant, trimmed and cut into 1/2" slices

1 zucchini, trimmed and cut into 1/2" slices

2 portabello mushrooms cut into 1/2" slices

1 red pepper cut into strips

1 head radicchio 

1 package firm tofu cut into 1/2" slices

mint leaves

basil leaves

2 cloves garlic finely chopped

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 package rice paper sheets

1. Brush all the vegetables with olive oil, salt and pepper and grill until cooked but not soggy. The eggplant will take about 8 minutes, the other vegetables may be a little faster. For this dish I didn't grill the pepper at all to have an added crunch in the finished roll which I would recommend. The radicchio also need not be grilled.


2. While the vegetables are grilling (this can all be done on a grill pan by the way), make the dressing. Combine the vinegar, 3 chopped mint leaves and 3 chopped basil leaves, the garlic and salt and pepper. Drizzle the olive oil in while whisking. Marinate the tofu in the dressing, about 15 second per side and transfer to a plate. Save the remaining dressing for the finished rolls. When the veggies are done grilling, grill the tofu about 3 minutres per side.


























3. When everything is grilled, slice the finished vegetables and tofu into 1/2" x 1/2" strips. Cook the rice paper according to the package, typically this involves simmering water in a large saute pan and dunking the rice paper sheets for 30 seconds so they soften. Assemble the rolls by putting a slice of each vegetable, tofu, and mint and basil leaves with a drizzle of dressing. Wrap, slice in half and enjoy.