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Slice Mozzarella into 12 thin slices 1 x 2 inches in length
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Place slices in a large rectangle tupperware or tray
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Set aside
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In a small bowl mix together 1/4 cup olive oil, chopped oregano, chopped chives, lemon juice, salt, pepper, vinegar and soy sauce
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Pour marinade over sliced mozzarella, cover and place in refrigerator for a minimum of 3 hours
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Wash, dry and slice zucchini using a mandolin into 12 slices lengthwise
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Heat a skillet with a drizzle of olive oil on medium-high heat
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Carefully sear each side of the zucchini, about 10 seconds on each side, sprinkling salt and pepper over each zucchini slice
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Set aside on a plate when done
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When mozzarella is ready remove from refrigerator and place beside plate of seared zucchini slices
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Wash and cut plum tomatoes in half, removing the ends
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Wash, separate and cut ends off of scallions, leaving them long
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Using a cutting board or clean surface create 12 rolls, starting with the zucchini, the mozzarella on top, a leaf or two of basil, and half a plum tomato on top
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Roll together and tie with a scallion strip
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Plate and drizzle with remaining juices from the marinade
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Serve garnished with extra basil leaves
