Stuffed & grilled vegetable bites

• large aubergine↗1 1

  (about 350g/12oz)

• large courgette↗1 1

  (about 300g/11oz)

• flame-roasted peppers↗2 2

  from a jar

• garlic clove↗1 1

  crushed

• olive oil↗3 tbsp 3 tbsp
• tub ricotta250g 250g
• finely grated parmesan25g 25g

  (or vegetarian alternative)

• sundried or semi-dried tomatoes3 3

  in oil (from a jar), drained and finely chopped

• lemon↗finely grated zest 0.5 finely grated zest 0.5
• basil leaves↗8 8
• parsley↗small handful small handful

  leaves picked and roughly chopped

• paprika↗½ tsp ½ tsp

Step-by-step instructions

1. 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. 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. 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. 4

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