Courgette rolls with tapenade

Cut off the ends and scrape the courgette with a peeler or cheese slicer into long thin slices. Brush the slices with the tapenade. Cut the rosemary twigs into as many pieces as slices of courgette are. Roll up the zucchini slices and prick each one with the satépen. Insert a sprig of rosemary here to secure the roll. Spread the zucchini thinly with oil and store them covered in the refrigerator.

Place the courgette rolls on a greased griddle over medium hot fire and grill them brown and cooked for 1-2 minutes per side.