Stuffed & grilled vegetable bites

• Vegetarian
• Gluten free

• Produce

  • 1 Aubergine, large
  • 8 Basil, leaves
  • 1 Courgette, large
  • 1 Garlic clove
  • 1 small handful Parsley
  • 1 Zest

• Baking & Spices

  • 2 Flame-roasted peppers
  • 1/2 tsp Paprika paprika pa-preek-ah a spice that's central to hungarian cuisine

• Oils & Vinegars

  • 3 tbsp Olive oil olive oil ol-iv oyl probably the most widely-used oil in cooking
  • 3 Tomatoes in oil, sundried or semi-dried

• Dairy

  • 25 g Parmesan
  • 1 250g tub Ricotta ricotta ree-cot-a ricotta is an italian curd cheese. made from whey

Found on bbcgoodfood.com

Description

Ingredients

• 1 large aubergine (about 350g/12oz) Aubergine oh-ber-geenAlthough its technically a fruit (a berry, to be exact), the aubergine is used as a…
• 1 large courgette (about 300g/11oz) Courgette corr-zjetThe courgette is a variety of cucurtbit, which means its from the same family as cucumber,…
• 2 flame-roasted peppers, from a jar Pepper pep-izAlso 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 ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. Its…
• 250g tub ricotta Ricotta ree-cot-aRicotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…
• 25g finely grated Parmesan (or vegetarian alternative) Parmesan parm-ee-zanParmesan 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 Lemon le-monOval 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 Parsley par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
• ½ tsp paprika Paprika pa-preek-ahA spice thats central to Hungarian cuisine, paprika is made by drying a particular type of…

Directions

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

Nutrition