Grilled Vegetable & Ricotta Bites with Basil
Thin-sliced aubergine and courgette griddled until charred, layered with roasted peppers and a lemon-basil ricotta mixture, then rolled and secured with cocktail sticks. Vegetables can be cooked ahead and assembled fresh or chilled. Light, Mediterranean-inspired bites perfect as starters or appetizers.
Ingredients
- 1 large eggplant, sliced thin
- 1 large zucchini, sliced thin
- 2 flame-roasted peppers from jar, drained, seeded, quarteredfresh red peppers1:1produce
requires roasting and charring
- 1 clove garlic, crushed
- 3 tbsp olive oil
- 9 oz ricotta
- 1 oz parmesan, finely grated
- 3 sundried or semi-dried tomatoes in oil, drained, finely chopped
- ½ lemon, zest, finely grated
- 8 basil leaves
- 1 small handful parsley, leaves picked and roughly chopped
- ½ tsp paprika
- salt and pepper, to taste(optional)
Instructions
- 1
Cut eggplant and zucchini into thin lengths about 2-⅛" thick, aiming for 8 slices of each.
- 2
Drain, rinse, and pat dry the roasted peppers; remove seeds and cut into quarters.
- 3
Mix crushed garlic with olive oil and season.
- 4
Heat a griddle pan over medium heat. Brush vegetable slices with garlic oil and cook 2-3 minutes each side until soft and lightly charred, working in batches. Cool on a plate.
- 5
Combine ricotta, parmesan, chopped sundried tomatoes, lemon zest, and seasoning.
- 6
Lay eggplant slices on a board. Top each with a zucchini slice, pepper strip, basil leaf, and 1 tablespoon cheese mixture.
- 7
Roll vegetables up and secure with a cocktail stick.
- 8
Arrange on a plate, scatter parsley and paprika over top.
Tips
Vegetables can be griddled up to one day ahead, covered and refrigerated.
Bring griddled vegetables to room temperature before assembling.
A barbecue can be used instead of a griddle pan.
Good to Know
Griddled vegetables keep covered in fridge up to 1 day. Assembled bites best served same day.
Grill vegetables up to 1 day ahead. Refrigerate covered. Assemble shortly before serving. Bring vegetables to room temperature first.
Arrange on a plate, scatter parsley leaves and paprika over top. Serve at room temperature.
Common Mistakes
Do not skip cooling vegetables after griddling to avoid breaking them when rolling.
Do not skip securing with cocktail sticks to avoid bites unraveling.
Substitutions
Dairy-Free Swaps
General Alternatives
requires roasting and charring