Stuffed & grilled vegetable bites

Stuffed & grilled vegetable bites

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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 cucurtbit, 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 fruits…

  • 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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