Traditional Italian braciole (from the Italian word brace, meaning embers, over which the meat was traditionally grilled) consists of thin slices of meat rolled around a stuffing of cheese and vegetables. This one turns the traditional braciole architecture inside out: the veggie is now on the outside; the meat (sliced pepperoni or spicy salami), along with provolone cheese, becomes the stuffing.
1. Cut each zucchini in half lengthwise, keeping the halves in pairs. Season cut sides with salt and pepper.
2. Lay four 8-inch lengths of butcher’s string parallel to one another on your work surface. The distance between the outside strings should be 1 inch less than the length of the zucchini. To assemble the braciole, lay a strip of bacon on top of and perpendicular to the strings so it bisects them. Lay a zucchini half, cut side up, on top of bacon. Top with sliced provolone, trimming cheese to fit the cut side of the zucchini. Top with pepperoni slices and sage leaves, and top with its matching zucchini half, cut side down. Lay another strip of bacon on top. Bring the ends of the strings over the zucchini and tie to make a compact log. Repeat to assemble remaining braciole.
3. Meanwhile, set up grill for indirect grilling and heat to high. Brush or scrape grill grate clean and oil it well. Arrange zucchini on grate over drip pan away from heat. (If enhancing a charcoal fire, add wood chunks or chips to coals; if enhancing a gas fire, place chunks or chips in grill’s smoker box or place chunks under the grate directly over one or more burners.) Close the lid. Indirect grill braciole until bacon is crisp and brown, zucchini is tender (test it with a toothpick), and cheese is melted, about 20 minutes, or as needed. Transferbraciole to platter or plates. Snip off strings and serve.
How to Grill Vegetables: New Bible for Barbecuing Vegetables over Live Fire by Steven Raichlen. Photography by Steven Randazzo. Workman Publishing © 2021.
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