Stuffed & grilled vegetable bites
Directions
- 1Cut the aubergine and courgette into thin lengths about 2-3mm thick – you should have 8 slices of each.
- 2Drain and rinse the peppers, remove any seeds, pat dry, then cut into quarters.
- 3Mix the garlic with the olive oil and some seasoning.
- 4Heat a griddle pan over a medium heat.
- 5Brush the vegetable slices with the garlic oil and cook for 2-3 mins each side until completely soft and lightly charred (you’ll need to do this in batches).
- 6Set aside on a plate and leave to cool.
- 7The vegetables can be griddled the day before and kept covered in the fridge – bring to room temperature before serving.
- 8Mix together the cheeses, sundried tomatoes, lemon zest and seasoning.
- 9Lay out the slices of aubergine on a large board.
- 10Top each with a slice of courgette, a strip of pepper, and a basil leaf.
- 11Dot 1 tbsp of the cheese mix on top and roll the vegetables up.
- 12Skewer with a cocktail stick to secure.
- 13When ready to serve, arrange on a plate and scatter over the parsley leaves and paprika.
Ingredients
- 1 about 350g/12oz large aubergine
- 1 about 300g/11oz large courgette
- 2 flame-roasted peppers from a jar
- 1 garlic clove crushed
- 3 tbsp olive oil
- 250 g tub ricotta
- 25 g finely grated parmesan (or vegetarian alternative)
- 3 sundried or semi-dried tomatoes in oil (from a jar), drained and finely chopped
- 0.5 finely grated zest lemon
- 8 basil leaves
- 1 small handful parsley leaves picked and roughly chopped
- 0.5 tsp paprika
Equipment
griddle panlarge boardcocktail stick
Tips
- Make sure the vegetables are cooked and nicely charred – undercooked aubergines really don’t taste good!
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