Stuffed and Grilled Vegetable Bites

Name: Stuffed and Grilled Vegetable Bites
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Makes 8
Cuisine: spanish
Ingredients: 1 large aubergine (about 350g/12oz); 1 large courgette (about 300g/11oz); 2 flame-roasted peppers from a jar; 1 garlic clove crushed; 3 tbsp olive oil; 250g tub ricotta; 25g finely grated parmesan (or vegetarian alternative); 3 sundried or semi-dried tomatoes in oil (from a jar), drained and finely chopped; finely grated zest 0.5 lemon; 8 basil leaves; small handful parsley leaves picked and roughly chopped; 1/2 tsp paprika

3.65 (6)

⏱ 50 mins 🍽 Makes 8 🌶 spanish ✅ Easy 🏷 Canapes

These Spanish vegetarian tapas are perfect for a dinner party. Thin slices of aubergine and courgette are grilled until soft and charred, then rolled around flame-roasted peppers and basil. They are filled with a creamy mixture of ricotta, parmesan, sundried tomatoes and lemon zest. Finished with a sprinkle of parsley and paprika, these bites can be prepared a day in advance for easy entertaining.

Ingredients

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

Method

Slice the aubergine and courgette into lengths roughly 2-3mm thick, aiming for 8 slices of each. Drain the jarred peppers, rinse them, discard any seeds and pat them dry before cutting into four pieces. Combine the crushed garlic with the 3 tbsp olive oil and season.
Place a griddle pan on the heat. Coat the vegetable slices with the garlic oil and cook each side for 2-3 mins until they are soft and have light char marks, working in batches. This can also be done on a barbecue. Transfer to a plate to cool. The griddled vegetables may be prepared the day before, stored covered in the fridge, and brought to room temperature for serving.
In a bowl, combine the ricotta, grated parmesan, chopped sundried tomatoes, lemon zest and seasoning. Lay the aubergine slices on a board. Place a courgette slice, a pepper strip and a basil leaf on each. Spoon about 1 tbsp of the cheese mixture on top and roll up the vegetables. Secure each roll with a cocktail stick.
To serve, arrange the bites on a plate and finish by scattering over the chopped parsley leaves and the 1/2 tsp paprika.

Nutrition (per serving)

Calories119 kcal

Fat9 g

Saturates3 g

Carbs3 g

Sugars2 g

Fibre2 g

Protein5 g

Sodium40 mg

Recipe details

Skill levelEasy

CategoryCanapes

Cuisinespanish

DietGluten-free, Vegetarian