Finely slice the zucchini using a mandoline if available.
Drizzle the zucchini slices with olive oil and season with salt and pepper.
Place the zucchini slices on a griddle pan and cook until grill marks appear but slices remain soft enough to roll.
Thoroughly char the chili on all sides to blacken it, then peel off the outer skin.
If you prefer less spice, substitute chili with red capsicum strips.
Place a dollop of goat’s cheese on each grilled zucchini slice.
Add a strip of chili or red capsicum and half a fresh mint leaf on the cheese.
Carefully roll the zucchini slices around the filling.
Secure each roll with a small chive tie or sprinkle chopped chives over the top.
Serve the rolls as they are or on crackers for added crunch.