Stuffed & grilled vegetable bites

Stuffed & grilled vegetable bites

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(4 ratings)

Prep: 15 mins Cook: 35 mins


Makes 8
These delicious vegetarian tapas bites are filled with creamy ricotta, sundried tomatoes and basil - a perfect dinner party nibble

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal119
  • fat9g
  • saturates3g
  • carbs3g
  • sugars2g
  • fibre2g
  • protein5g
  • salt0.1g
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  • 1 large aubergine (about 350g/12oz)



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1 large courgette (about 300g/11oz)



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 2 flame-roasted peppers, from a jar



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 1 garlic clove, crushed
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g tub ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 25g finely grated parmesan (or vegetarian alternative)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 3 sundried or semi-dried tomatoes in oil (from a jar), drained and finely chopped
  • finely grated zest ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 8 basil leaves
  • small handful parsley, leaves picked and roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • ½ tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…


  1. Cut the aubergine and courgette into thin lengths about 2-3mm thick – you should have 8 slices of each. Drain and rinse the peppers, remove any seeds, pat dry, then cut into quarters. Mix the garlic with the olive oil and some seasoning.

  2. Heat a griddle pan over a medium heat. Brush 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). You could also do this on a barbecue. Set aside on a plate and leave to cool. The vegetables can be griddled the day before and kept covered in the fridge – bring to room temperature before serving.

  3. Mix together the cheeses, sundried tomatoes, lemon zest and seasoning. Lay out the slices of aubergine on a large board. Top each with a slice of courgette, a strip of pepper, and a basil leaf. Dot 1 tbsp of the cheese mix on top and roll the vegetables up. Skewer with a cocktail stick to secure.

  4. When ready to serve, arrange on a plate and scatter over the parsley leaves and paprika.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
28th Aug, 2019
Any ideas for an alternative to the cheese? I intend cooking these next week for some friends one of whom is lactose intolerant. Would do the cheese version for the rest of us. Many thanks
goodfoodteam's picture
31st Aug, 2019
Thanks for your question. The ricotta and parmesan are integral to this recipe so we'd suggest trying a dairy-free alternative like or we hope you like one of these.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
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