Stuffed Grilled Vegetable Bites Food

STUFFED VEGETABLES

Steps:

• If necessary, cut small vegetables in half. Hollow out the vegetables or pieces to make space for stuffing. If using eggplants, sprinkle them with salt and leave to drain for 20 minutes; rinse, drain and dry. Blanch other vegetables briefly in boiling salted water to start the softening process and to fix their colors. Preheat oven to 350 degrees. Fry the onion and garlic gently in the oil until softened, then allow to cool slightly. Mix the egg with the thyme and bread crumbs and season well with salt and pepper. Add the onion and mix well. Stuff the vegetables with the onion and thyme mixture, not packing the stuffing too tightly. Place in a greased baking tray. Drizzle the butter over the vegetables and sprinkle the cheese. Bake for about 30 minutes or until the smell of the vegetable starts to waft around you and your gastric juices start to flow. Serve hot or warm with a little extra oil and bread.;

GRILLED STUFFED PORTABELLA MUSHROOMS (VEGETARIAN)

Steps:

• In a bowl mix all stuffing ingredients together adjusting hot sauce, salt and pepper to taste.
• Cover and chill until ready to use if not using right away.
• Place the mushroom caps on large baking sheet or platter and brush all over with with olive oil.
• Sprinkle with tops of the caps lightly with salt and pepper.
• Using a large spoon or spatula divide/spread the stuffing mixture between the mushroom caps.
• Arrange and spread out the tomato slices in a "spiral-like" fashion on top of the stuffing.
• Carefully brush the tomatoes with olive oil then season with a pinch of salt and black pepper, then sprinkle with grated Parmesan cheese or mozza cheese.
• Grill at 250F or medium-low heat for about 7-8 minutes, or until the mushrooms are soft and the topping is hot.