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Stuffed and Grilled Vegetable Bites

This is a delightful little side dish or veggie main that can be made in advance and brought back to room temp when it’s time to serve. Bursting with all sorts of veg and filled with a cool and creamy, cheesy mixture, they are the epitome of summer cooking. Be sure to cook the eggplant and zucchini until soft or the rolling up part will be a bit of a challenge!

Stuffed and Grilled Vegetable Bites

1 large eggplant, about 12 oz.
1 large zucchini, about 11 oz.
2 roasted red peppers, from a jar
1 garlic clove, crushed
3 tbs. olive oil
2 cup ricotta
1 oz. grated Parmesan cheese (1 cup)
3 sun sun-dried tomatoes, in oil, drained and finely chopped
grated zest of 1 lemon
8 basil leaves
small handful chopped parsley
¼ tsp. paprika

Cut the eggplant and zucchini into thin lengths about ¼” thick – you should have 8 slices of each. Drain and rinse the peppers, pat dry, then cut into quarters. Mix the garlic with the oil and some seasoning.

Heat a grill or griddle pan to medium heat. Brush the vegetables with the garlic oil and cook for 3-4 minutes per side, until completely soft and lightly charred. You may have to do this in batches. Set aside to cool.

Mix together the cheeses, sun-dried tomatoes and lemon zest, then season. Lay out the slices of eggplant on a large board. Top each with a slice of zucchini, a strip of red pepper, and a basil leaf. Dot the cheese mixture on top and roll up. Skewer with a cocktail stick to secure.

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

 

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