To start making Vegetable Filled Souffle Roll, heat a heavy bottomed pan over medium heat and add oil. Add onion, garlic and cook for 2 minutes or until onion is tender.

Stir in zucchini and basil. Reduce heat and simmer until zucchini is lightly cooked and not too soft.  Turn off the heat and stir in cheese.

To start making soufflé, spray non-stick cooking spray on a jelly roll pan or a baking sheet with rim. Line bottom of pan with parchment paper.

Heat margarine in a small saucepan over low heat until melted. Stir in flour, salt and red pepper. Cook stirring constantly until smooth and bubbly.

Remove the pan from the heat. Stir in milk until well combined into the flour mixture. Use a whisk to make the process easier. Cook and stir the mixture until thick and bubbly. Turn off the heat and cool slightly.

Once cooled, add the egg yolks one at a time and whisk it.

In another bowl beat egg whites and white vinegar until stiff but not dry. Gradually stir beaten egg whites to the prepared flour mixture and combine well.

Preheat oven to 180 C.

Spread the prepared mixture to the prepared jelly roll pan or a baking sheet evenly.

Bake in the preheated oven until puffed and golden brown or about 35 to 40 minutes.

While the souffle is baking, place a long piece of foil on a large baking sheet and grease the foil.

Once the souffle is done and is fluffy,  Immediately loosen the baked souffle from the pan. Place the foil lined baking sheet over the souffle. Invert souffle onto the foil lined baking sheet. Carefully peel off parchment paper on top of souffle.

Spread the basil flavored vegetables evenly on the souffle and roll up from narrow end. Don't roll the souffle along with the foil. Once you have a souffle roll, slice them to 1-inch thickness and serve immediately.

Serve these Vegetable Filled Souffle Rolls along with a tomato basil sauce for a tasty meal.