Instructions: Ive named these stuffed little vegetable rolls cigars because they are about the size of Toscanos, the small, stubby cigars that many Italian men smoke.

Arrange these cigars on an antipasto platter with an assortment of cured meats such as prosciutto, salami and capocollo. Garnish the platter with lots of olives and anything else that suits your fancy.

1 large or 2 small zucchini
1 tablespoon salt
About 1/4 cup extra-virgin olive oil
1/3 cup crumbled feta cheese (2 ounces)

2 tablespoons mascarpone cheese, very cold (1 ounce)

1 teaspoon finely chopped capers
1/4 teaspoon dried oregano
Salt and freshly ground black pepper to taste Toothpicks (optional)

Cured meats (optional)

Olives (optional)

Sprigs of fresh mint or watercress, for garnish (optional)

Edible flowers, for garnish (optional)

Slice the zucchini diagonally about 1/8 inch thick into the longest possible slices. (You should have 16 slices.) Sprinkle the slices with the salt and place

In a colander to drain for 30 minutes.

Preheat a charcoal or gas grill to high heat or preheat the broiler.

Rinse the zucchini slices with cold water and pat dry. Lay them out on a baking sheet and brush with olive oil. Grill or broil the zucchini slices until marked or browned on each side. Do not overcook or the zucchini will become too soft to stuff. Transfer the slices to a work surface or rack to cool.

Place the feta in the work bowl of a food processor fitted with a steel blade and process until smooth. Add the mascarpone and process briefly. Add the capers and oregano. Process briefly to mix; dont over-process or the mascarpone may separate. Season to taste with salt and pepper.

Spread the cheese mixture on the zucchini slices and roll up to form cigar shapes. Secure with toothpicks if necessary. Refrigerate for at least 30 minutes, so the filling becomes firm.

At serving time, remove any toothpicks and arrange the rolls on a serving platter, with cured meats and olives, if desired. Garnish with the sprigs of mint and/or edible flowers, if desired.

Eggplant ricotta variation: Cut 1 small eggplant lengthwise into slices about 1/4 inch thick. Salt and drain the slices, then grill or broil the eggplant as directed above. Substitute 1/2 cup (4 ounces) well-drained ricotta for the feta.

Make eggplant cigars as above and refrigerate. To serve, remove any toothpicks and cut the rolls into 1 inch-long pieces. Stand the pieces on end on a serving platter. Garnish with sprigs of fresh herbs and red bell pepper strips.

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