Grilled Zucchini Rollups

Directions:

1. Preheat grill to high.
2. Wash, dry, and slice zucchinis into 1/4 inch strips.
   Tip: use a mandolin for even thickness.
3. Slice asparagus and bell peppers to the width of zucchini strips, about 3-4 inches long.
   Tip: use red, yellow, or orange bell peppers for sweeter taste.
4. In a mixing bowl, toss asparagus and bell peppers with 1 tablespoon of olive oil, salt, and pepper.
5. Using a nonstick or cast-iron skillet, sauté asparagus and bell peppers until tender, about 10 minutes. Remove from heat and set aside.
6. Toss zucchini strips with 2 tablespoons of olive oil, salt, and pepper.
7. Place zucchini strips directly on the cooking grids.
8. Grill for 3 minutes, flip, and grill for another 3 minutes.
9. When the strips are charred and tender, remove from grill. Set aside to cool.
10. In a mixing bowl, combine ricotta, remaining olive oil, crushed red pepper flakes, salt, and pepper.
11. Set in fridge until zucchini strips have cooled.
12. Spread a thin layer of ricotta mixture on zucchini strips.
13. Place sauteed asparagus and bell pepper slices on one end of each zucchini strip.
14. Roll tightly and secure with toothpicks as needed.
15. Optional: top with coarse salt and parmesan cheese.
16. Serve cold or at room temperature, and enjoy!