Veggie Scroll Wine Vinaigrette

Veggie Scroll Wine Vinaigrette


  • 2-3 pieces medium-sized zucchini, cut lengthwise
  • olive oil, as needed
  • salt and pepper
  • 1 piece grilled seasoned chicken breast, sliced (prepared)
  • 1 piece julienne carrots, blanched
  • 1 small bundle of asparagus spears, blanched (cut into 2-inch)
  • cherry tomatoes, halves

Vinaigrette Dressing

  • 3 tablespoons red wine vinegar
  • salt and pepper
  • 1 tablespoon honey
  • 1/2 teaspoon finely grated ginger
  • 3 tablespoons olive oil


  1. Preheat grill pan.
  2. Brush the front and back of sliced zucchinis with olive oil and season it with salt and pepper. Grill until tender and grill marks are visible. Cool and set aside.
  3. Lay one piece of grilled zucchini and place chicken, carrots and asparagus at about 1/2 inch from end of the zucchini slice then roll-up and place seam side down. Use toothpick to pierce and attach the tomatoes on top of the rolled zucchini.
  4. Arrange in serving platter. Set aside.

Prepare Vinaigrette

In a bowl, combine the first 4 ingredients then slowly add in oil in slow steady stream, whisking continuously until it emulsifies. Drizzle on top of the veggie scrolls or serve it on the side.


16-20 pieces

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