Stuffed & grilled vegetable bites

Recipe with 12 ingredients.

Total time: 50 minutes

Ingredients

• 250 gram tub ricotta
• 2 flame-roasted peppers from a jar
• 0.5 teaspoon paprika
• 1 large aubergine (about 350 g/12 oz)
• 25 gram finely grated parmesan (or vegetarian alternative)
• 1 garlic clove crushed
• 3 tablespoon olive oil
• small handful parsley leaves picked and roughly chopped
• 1 large courgette (about 300 g/11 oz)
• 3 sundried or semi-dried tomatoes in oil (from a jar), drained and finely chopped
• finely grated zest 0.5 lemon
• 8 basil leaves

Method

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.