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Mediterranean Stuffed Vegetables Tasting Plate Recipe

Finger Food & Dips

Prep Time

45 mins
Cook Time

60 mins
Course

Afternoon
Difficulty

Beginner

Read Recipe

Ingredients List

Perfection Fresh Australia Serves 6 people

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ingredient_1=175g Minicaps ®baby capsicums halved lengthways [[Stuffed Minicaps]]

ingredient_10=2 tbs olive oil [[Stuffed Eggplant]]

ingredient_11=1 small brown onion finely chopped [[Stuffed Eggplant]]

ingredient_12=1 tsp harissa [[Stuffed Eggplant]]

ingredient_13=400g can brown lentils drained, rinsed [[Stuffed Eggplant]]

ingredient_14=80g feta crumbled [[Stuffed Eggplant]]

ingredient_15=fresh mint leaves to serve [[Stuffed Eggplant]]

ingredient_16=4 small-medium zucchini [[Stuffed Zucchini]]

ingredient_17=2 tbs olive oil [[Stuffed Zucchini]]

ingredient_18=100g chorizo finely chopped [[Stuffed Zucchini]]

ingredient_19=4 green onions finely chopped [[Stuffed Zucchini]]

ingredient_2=Chargrilled turkish bread, lemon wedges & chilli yoghurt to serve

ingredient_20=3/4 cup cooked basmati rice [[Stuffed Zucchini]]

ingredient_21=2 tbs coriander leaves chopped [[Stuffed Zucchini]]

ingredient_22=extra corander leaves to serve [[Stuffed Zucchini]]

ingredient_3=150g fresh ricotta [[Stuffed Minicaps]]

ingredient_4=100g cream cheese [[Stuffed Minicaps]]

ingredient_5=1 tbs chopped flat leaf parsley [[Stuffed Minicaps]]

ingredient_6=25g pitted Sicilian olives chopped [[Stuffed Minicaps]]

ingredient_7=1 tbs drained capers chopped [[Stuffed Minicaps]]

ingredient_8=drizzle olive oil & thyme [[Stuffed Minicaps]]

ingredient_9=4 lebanese eggplant halved lengthways [[Stuffed Eggplant]]

name=Mediterranean Stuffed Vegetables Tasting Plate

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Chargrilled turkish bread, lemon wedges & chilli yoghurt to serve

Stuffed Minicaps

175g Minicaps ®baby capsicums halved lengthways
150g fresh ricotta
100g cream cheese
1 tbs chopped flat leaf parsley
25g pitted Sicilian olives chopped
1 tbs drained capers chopped
drizzle olive oil & thyme

Stuffed Eggplant

4 lebanese eggplant halved lengthways
2 tbs olive oil
1 small brown onion finely chopped
1 tsp harissa
400g can brown lentils drained, rinsed
80g feta crumbled
fresh mint leaves to serve

Stuffed Zucchini

4 small-medium zucchini
2 tbs olive oil
100g chorizo finely chopped
4 green onions finely chopped
3/4 cup cooked basmati rice
2 tbs coriander leaves chopped
extra corander leaves to serve

Featured products

Minicaps® baby capsicums

Eggplants

STEP BY STEP INSTRUCTIONS

Preheat oven 180°C fan forced.
For the Minicaps®; beat the ricotta and cream cheese together until smooth. Stir in the parsley, olive and capers. Spoon into the Minicaps®. Place into a large greased roasting pan, drizzle with olive oil, scatter over thyme and season. Roast for 30 minutes until Minicaps® are tender. Set aside to cool.
For the eggplant; Use a small sharp knife to cut a 5mm border around the edge of eggplant halves. Scoop out the flesh within the border, leaving a little flesh on the base of each. Finely chop the flesh. Heat half the oil in a frying pan over medium heat. Add the onion, cook, stirring, for 3 minutes or until soft. Add the harissa and chopped eggplant. Cover, cook, stirring occasionally for 10 minutes until eggplant is soft. Remove from heat, stir in the lentils and feta. Divide mixture among eggplant shells. Place into a large greased roasting pan, drizzle with remaining olive oil, season. Roast 30 minutes. Set aside to cool. Scatter with mint.
For the zucchini; Use a small sharp knife to cut a 5mm border around the edge of zucchini halves. Scoop out the flesh within the border, leaving a little flesh on the base of each. Finely chop the flesh. Heat half the oil in a frying pan over medium heat. Add the chorizo, cook, stirring, for 4 minutes until light golden. Add the onions and chopped zucchini. Cover, cook, stirring occasionally, for 8 minutes. Remove from heat, stir in the rice and coriander. Divide mixture among zucchini shells. Place into a large greased roasting pan, drizzle with remaining olive oil, season. Roast 30 minutes until tender. Set aside to cool. Scatter with extra coriander.
Arrange Minicaps®, eggplant and zucchini on a large platter or board, serve with chargrilled Turkish bread, lemon wedges and yoghurt.

Preheat oven 180°C fan forced.
For the Minicaps®; beat the ricotta and cream cheese together until smooth. Stir in the parsley, olive and capers. Spoon into the Minicaps®. Place into a large greased roasting pan, drizzle with olive oil, scatter over thyme and season. Roast for 30 minutes until Minicaps® are tender. Set aside to cool.
For the eggplant; Use a small sharp knife to cut a 5mm border around the edge of eggplant halves. Scoop out the flesh within the border, leaving a little flesh on the base of each. Finely chop the flesh. Heat half the oil in a frying pan over medium heat. Add the onion, cook, stirring, for 3 minutes or until soft. Add the harissa and chopped eggplant. Cover, cook, stirring occasionally for 10 minutes until eggplant is soft. Remove from heat, stir in the lentils and feta. Divide mixture among eggplant shells. Place into a large greased roasting pan, drizzle with remaining olive oil, season. Roast 30 minutes. Set aside to cool. Scatter with mint.
For the zucchini; Use a small sharp knife to cut a 5mm border around the edge of zucchini halves. Scoop out the flesh within the border, leaving a little flesh on the base of each. Finely chop the flesh. Heat half the oil in a frying pan over medium heat. Add the chorizo, cook, stirring, for 4 minutes until light golden. Add the onions and chopped zucchini. Cover, cook, stirring occasionally, for 8 minutes. Remove from heat, stir in the rice and coriander. Divide mixture among zucchini shells. Place into a large greased roasting pan, drizzle with remaining olive oil, season. Roast 30 minutes until tender. Set aside to cool. Scatter with extra coriander.
Arrange Minicaps®, eggplant and zucchini on a large platter or board, serve with chargrilled Turkish bread, lemon wedges and yoghurt.