Healthy Summer Tapas Idea

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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