Low-carb snack recipe for 4 - 8 people, takes only 35 mins; recipe has aubergine, courgette, pepper, garlic clove, olive oil, ricotta, parmesan, semi-dried tomato, lemon, basil leaf, parsley and paprika.
Stuffed & grilled vegetable bites
Course: Low-carb snack
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 1 garlic clove, crushed
- Parmesan: 25g finely grated parmesan (or vegetarian alternative)
- Basil Leaf: 8 basil leaves
- Olive Oil: 3 tbsp olive oil
- Pepper: 2 flame-roasted peppers, from a jar
- Courgette: 1 large courgette (about 300g/11oz)
- Parsley: small handful parsley, leaves picked and roughly chopped
- Lemon: finely grated zest 1/2 lemon
- Aubergine: 1 large aubergine (about 350g/12oz)
- Paprika: 1/2 tsp paprika
- Ricotta: 250g tub ricotta
- Semi Dried Tomato: 3 sundried or semi-dried tomatoes in oil (from a jar), drained and finely chopped
Directions
- 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.
- 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.
- 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.
- When ready to serve, arrange on a plate and scatter over the parsley leaves and paprika.
