Roasted courgette rolls (Involtini di Zucchini)

The involtini combines northern and southern Italy (the cheese is from the north, courgettes are typically southern) and begs to be enjoyed with a glass of prosecco as a snack or a nibble any time of the day.

Ingredients

1	Salt
3	Courgettes, large
100 g	Gorgonzola, chopped into chunks
1 handful	Basil leaves
6	Sun-dried tomatoes, finely sliced

Marinade

1 clove	Garlic, finely chopped
5 Tbsp	Extra virgin olive oil, plus extra for oiling
1 to taste	Freshly ground black pepper

Directions

1. Preheat the over to 180C.
2. Combine the marinade ingredients in a small bowl and set aside.
3. Cut the courgettes lengthways into slices about 5mm thick. Arrange the slices on a plate, sprinkle with salt and leave to rest for 40 minutes, until they have exuded some liquid and are soft.
4. Pat the courgette slices dry with a tea towel, place on a lightly oiled baking tray and brush with some of the marinade. Roast the courgettes in the oven for 10-15 minutes, until the edges begin to golden.
5. Turn the courgette slices over, brush with the remaining marinade and cook for a further minute. Remove from the oven and cool.
6. Add a few pieces of the gorgonzola, a couple of slices of sun-dried tomato and a leaf or two of basil.