1. Preheat grill to medium-high heat.

2. Prepare the squash for grilling. First, trim the stem and tip ends off each squash. Note: Before cutting the squash lengthwise, keep in mind the outer edge with the skin won’t roll easily unless it is cut a little thinner. For the outer edges, cut a slice a little less than ¼-inch thick lengthwise off both sides of each squash. Cut the remaining squash lengthwise into ¼-inch thick slices.

3. Brush both sides of each slice with olive oil then generously salt and pepper both sides.

4. Grill slices until softened with nice grill marks, about 3-4 minutes per side. Transfer to a wire rack to cool slightly.

5. While the squash is grilling mix the Italian seasoning (or fresh chopped herbs) with the goat cheese and set aside. Slice the roasted red peppers into 1-inch by ¼-inch strips.

6. When squash is cool enough to handle, spread about 2 teaspoons of cheese across one side of each slice. Place several strips of red pepper over the cheese and then roll each squash up. Enjoy immediately or chill in the refrigerator for up to an hour before eating.