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Stuffed & grilled vegetable bites

These delicious vegetarian tapas bites are filled with creamy ricotta, sundried tomatoes and basil - a perfect dinner party nibble. - by Alison Pickel
  • 08 Feb 2016
Stuffed & grilled vegetable bites
Cook: 50 Minutes - easy - Serves 8 - Vegetarian - gluten-free - nut-free - egg-free
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These delicious vegetarian tapas bites are filled with creamy ricotta, sundried tomatoes and basil - a perfect dinner party nibble.

Ingredients

1 large eggplant (about 350 g)

1 large zucchini (about 300 g)

2 canned roasted red capsicums, from a jar

1 garlic clove, crushed

3 tbsp olive oil

250 g tub ricotta

25 g finely grated Parmesan

3 sundried or semi-dried tomatoes in oil (from a jar), drained and finely chopped

finely grated zest ½ lemon

8 basil leaves

1 small handful parsley, leaves picked and roughly chopped

½ tsp paprika

Method

  1. Cut the eggplant and zucchini into thin lengths about 2-3mm thick – you should have 8 slices of each. Drain and rinse the capsicums, remove any seeds, pat dry, then cut into quarters. Mix the garlic with the olive oil and some seasoning.
  2. Heat a chargrill 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 grilled 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 eggplant on a large board. Top each with a slice of zucchini, a strip of capsicum, 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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