Mediterranean Stuffed Vegetables Tasting Plate

Ingredients

• 175g Minicaps^® baby capsicums
• Chargrilled turkish bread, lemon wedges & chilli yoghurt, to serve

Stuffed Minicaps

• 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

Method

1. Preheat oven 180°C fan forced.
2. 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.
3. 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.
4. 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.
5. Arrange Minicaps®, eggplant and zucchini on a large platter or board, serve with chargrilled Turkish bread, lemon wedges and yoghurt.