Roasted Zucchini Bites

Zucchini is one of those vegetables that can reduce to mush when the recipes demands it but can stand up on retain its shape if called upon to do so. It is so versatile and can be used in sweet and savory dishes. A while back I had made zucchini boats a recipe that never made it to the blog. This recipe is a bite size variation of that creation.

Roasted vegetables in all forms are a favorite in my house. Roasted zucchini base topped with roasted bell peppers and goat cheese makes a perfect hors d'oeuvre. I like some char on the vegetables to enhance the taste. A little basil adds to the flavor.

You will need
4 zucchini (slender)
1/4 red bell pepper, dice finely
1/4 yellow bell pepper, dice finely
1 carrot, diced finely
3 tbsp. goat cheese
4-5 leaves basil chiffonade
1/4 tsp. cayenne pepper powder
salt and pepper to taste

Preheat oven to 400 F. Wash and clean the zucchini. Cut off the ends. Slice the zucchini in thick rounds. Place them on a baking sheet covered with parchment paper.

In a bowl mix the remaining ingredients. Carefully place a teaspoon of mixture on top of the sliced zucchini. Repeat for the remaining slices. Bake for 15-20 minutes or until the vegetables are cooked through but still hold their shape. Serve hot.

Enjoy!