Stuffed & Grilled vegetable bites
1 large eggplant
1 large zucchini
2 roasted red peppers (from jar)
1 garlic clove, crushed
3 tbsp olive oil
250g tub ricotta
25g finely grated parmesan
3 sundried tomatoes (in oil)
Zest of ½ lemon
8 basil leaves
handful parsley chopped leaves
½ tsp paprika
1/ Cut eggplant and zucchini into thin lengths (2-3mm thick) – you should have 8 slices of each
2/ Drain and rinse peppers, pat dry and cut into quarters
3/ Heat griddle pan or BBQ grill
4/ Mix garlic and olive oil together and brush the vegetables with, cooking each side for 2-3 minutes until lightly charred, set aside and let cool
5/ Mix together the cheeses, sun dried tomatoes, lemon zest and seasonings.
6/ Lay out the slices of eggplant on a board, top with zucchini a strip of pepper and a basil leaf.
7/ Place one tbsp. of cheese mix on top and roll the vegetables up, secure with a toothpick.
8/ Serve on a plate with scattered parsley leaves and paprika
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