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Stuffed & grilled vegetable bites

Stuffed & grilled vegetable bites

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 8

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal119
fat9g
saturates3g
carbs3g
sugars2g
fibre2g
protein5g
salt0.1g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

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

RECIPE TIPS
COOK IT PROPERLY

Make sure the vegetables are cooked and nicely charred – undercooked aubergines really don’t taste good! 

Goes well with

Recipe from Good Food magazine, August 2015

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A star rating of 3.4 out of 5.5 ratings
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