Spring-Summer Picnic Food Ideas: Eggplants and Zucchini Rolls


Posted by Mira | Posted in Summer Picnic Ideas | Posted on 30-04-2011

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You may prepare either of the recipes, place the rolls in the plastic boxes with lids and take them outdoors for the picnic. It can serve you as a side dish or a snack – the best solution for the spring-summer picnic season. Serve the meals with crusty bread and seasonal salads. Enjoy our picnic food ideas!

Eggplant Rolls.

Eggplant Rolls.

Vegetarian Eggplant Rolls

This is a vegetarian picnic food recipe. You can modify it to your taste and fill some eggplants with minced meat or chopped cooked chicken white meat.
This is an easy to do and quick picnic recipe. Preparation takes no more than half an hour, cooking: 15-20 minutes; yields: 4.

2 medium eggplants
Seasoning: salt and black pepper
Brushing: olive oil

Note: wash and dry the eggplants then cut into 0.25in (5mm) thick slices.

5oz (150g) ricotta cheese
5oz (150g) mozzarella
2 spring onions

Note: thinly chop the onions; use a pinch of freshly grated nutmeg.

cherry tomatoes and olive oil.

Cherry Tomatoes and Olive Oil for the Sauce.

1lb (450g) cherry tomatoes
1 clove of garlic
8fl oz (250ml) olive oil (extra virgin)
Seasoning: salt, black pepper, sugar

Note: halve the tomatoes, crush the garlic clove; use a pinch of sugar.

Tip: Always try to use freshly ground black pepper and unrefined salt.

Have the oven preheated to 355F (180C, Gas Mark 4).

Sprinkle salt, black pepper, and oil on the eggplant strips. Grill the slices till softened for about 2 minutes (you can also use a skillet or griddle pan for that). When done drain the slices on the kitchen paper and lay on the cutting board.

Combine mozzarella, ricotta, onions, and nutmeg in a medium bowl; stir well. Spoon the filling on a bottom of each eggplant slice or spread it along and roll up the slices.

Pour the olive oil into a deep frying pan, add the tomato halves and simmer on medium heat till well softened and skins brake; upto 10 minutes. Set aside, add sugar and garlic clove; drizzle with salt and black pepper.

Spread some of the sauce on an ovenproof dish, place the eggplant rolls (seam-side down), spread the remaining sauce over the rolls. Place in the oven, cook 13-15 minutes till cheese melts. Serve the picnic food on a platter topped with cheese shavings and greens to your taste.

Zucchini Rolls.

Zucchini Rolls.

Zucchini Rolls with Lamb Filling
This will be a delicious option for a special picnic. Although preparation takes some 20 minutes be ready for 1,5-2 hours’ cooking; yields: 4. Below you will also find a salad recipe that perfectly matches the rolls.


14oz (400g) minced lamb
11fl oz (300ml) lamb stock
1 tbsp tomato purée
2 tbsp olive oil
1 medium onion
1 garlic clove
1 tsp cumin
1 tsp coriander seeds
0.5tsp cinnamon
3oz (75g) sultanas
2oz (50g) pine nuts
3 tbsp coriander leaves (fresh)
Seasoning: salt and black pepper

Note: thinly chop the onion and garlic clove, toast the pine nuts, use ground coriander, cinnamon, and cumin; roughly chop the coriander leaves.

2 zucchinis
1 ball mozzarella
3 tbsp parmesan
1 medium onion
2 cloves of garlic
14oz (400g) chopped tomatoes (can be canned)
4 tbsp olive oil
1 tsp fine sugar
1 tsp coriander seeds
Seasoning: salt and black pepper

Note: wash, dry, peel and cut lengthways the zucchinis; grate parmesan and thickly slice mozzarella, thinly chop the onion and garlic cloves.

salad leaves, 1 lemon juice, 4 tbsp of olive oil, salt, black pepper

Have the oven preheated to 400F (200C, Gas Mark 6).

Drizzle oil into a skillet, add onion and garlic, sauté till tendered. Add minced lamb, sauté for a couple of minutes more. Flavor and add tomato pure. In a minute add the stock and pine nuts. When boils, reduce the heat for 15 minutes. Add coriander, salt and pepper; set aside.

Slightly panfry onion and garlic in the oil. Add coriander, sugar, and tomatoes, when boils turn the heat to low; simmer for 15-20 minutes till thickens; season with salt and pepper.

In a clean pan slightly panfry zucchini slices in the oil; till just turn golden-brown. Then place on the kitchen paper to drain. Lay the slices on the cutting board, season with salt and pepper. Add about 1 tsp of mince and make rolls. Place the rolls on a dish (ovenproof) seam-side down. Spread tomato sauce over the rolls, add mozzarella and parmesan on top. Cover the picnic food with cooking foil and place in the oven for 15 minutes. Then for the next 5 minutes leave in the oven without the foil.

Whisk the ingredients together; drizzle over the salad leaves, toss to coat.

Serve zucchini rolls sprinkled with the sauce and have the salad on one side.

You are welcome to read:
Great Picnic Food Ideas for the Summer

Autumn picnic ideas: grouse, celeriac, and mushrooms

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