Stuffed Grilled Vegetable Bites Recipes

STUFFED & GRILLED VEGETABLE BITES

Steps:

• 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.

GREEK GARLIC AND HERB-STUFFED GRILLED CHICKEN BREASTS

Steps:

• Heat gas or charcoal grill. In medium bowl, stir together cheese, olives, onions and oregano. Place chicken breasts flat on cutting surface. Cut a lengthwise slit in each chicken breast forming a pocket, keeping other 3 sides intact. Stuff each chicken with cheese mixture; secure with toothpicks. Brush chicken with oil; sprinkle with salt and pepper.
• Place chicken on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).

LITTLE GRILLED MUSHROOM BITES

Steps:

• Prepare a medium-hot fire in the grill with a vegetable grill in place.
• Remove stems from mushrooms and hollow out the caps (reserve stems and trimmings).
• Brush both sides of mushroom caps with olive and sprinkle inside of caps with salt and pepper.
• Grill mushrooms, hollow side down, until partially cooked (about 5 minutes) and set aside.
• Combine reserved mushroom stems and trimmings with remaining olive oil and garlic and toss to coat well.
• Grill, tossing frequently, until lightly cooked (about 5 minutes).
• Finely chop the mushroom pieces and garlic, either by hand or with a food processor.
• Combine in medium-sized bowl with the breadcrumbs, cheese, sherry and herbs (if using).
• Season to taste with salt and pepper.
• Stuff into the mushroom caps, mounding up the filling and pressing with your fingers to pack tightly.
• Grill stuffed mushrooms, stuffing side up, until the mushrooms are completely cooked and the cheese is melted (about 10 minutes).
• Serve hot or warm.

GRILLED VEGETARIAN STUFFED PEPPERS

Steps:

• Heat grill to medium-high. Drizzle peppers with 2 tablespoons oil. Grill, turning once, until charred in spots, 10 to 12 minutes.
• Meanwhile, combine 3 tablespoons oil, shallots, and a pinch of salt in a large cast-iron skillet; place on grill. Cook, stirring often, until shallots soften, 5 minutes. Add tomato and raisins; cook, stirring, 1 minute. Add couscous and 1 1/2 cups water; season with salt and ground pepper. Simmer, stirring, until water has evaporated, about 4 minutes; remove from heat. Transfer mixture to a bowl; let cool slightly, then stir in mint, cheese, and egg. Season insides of peppers with salt and ground pepper; place in skillet. Divide fill- ing among peppers; return skillet to grill. Cover and cook until filling binds, 5 minutes. Serve, drizzled with oil, alongside greens.

GRILLED HERBED STUFFED BREAD

Steps:

• Heat gas or charcoal grill for indirect heat as directed in owner's manual. Cut two 12x8-inch pieces of heavy-duty foil.
• In small bowl, mix cream cheese, Italian seasoning and garlic salt. Spread on cut sides of rolls. Place each roll on center of foil piece. Fold foil over roll so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Place packets over unheated area on grill. Cover and grill over medium heat 7 to 10 minutes or until rolls are heated through.