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Nutrition Facts
Serving Size 82 g
(Approx. 12 Servings)
Amount Per Serving
Calories 40 Calories From Fat 20
% Daily Value*
Total Fat 2 g 3%
Saturated Fat 1 g 6%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 115 mg 5%
Total Carbohydrate 3 g 1%
Dietary Fiber 1 g 3%
Sugars 1 g
Protein 2 g
Vitamin A 2% Iron 2%
Vitamin C 20% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Veggie Roll-Up Appetizers
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
12  People


Recipe makes 12 Servings

2 zucchini
2 yellow squash
5 Oz all natural olive oil no-stick spray
4 Oz goat cheese
1/4 cup(s) H-E-B Roasted Red Pepper Tapenade
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Using a very sharp potato peeler, cut each zucchini and yellow squash into thin long strips.
Spray a grilling mesh with nonstick cooking spray, and set on a foil-lined baking sheet.
Arrange squash strips on grilling mesh and spray with olive oil on both sides. Season with salt and pepper.
Place the grilling mesh on hot grill, close lid, and grill for 3 to 5 minutes.
Place a slice of grilled squash on a flat surface, sprinkle with 1/2 teaspoon crumbled goat cheese, and top with another yellow squash and a few sprinkles of goat cheese.
Roll up layered squash strips and secure each with a frilled toothpick.
Place on tray, drizzle with H-E-B Roasted Red Pepper Tapenade.



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