Herb-Stuffed Mini Vegetables -

Herb-Stuffed Mini Vegetables

These little hors d'oeuvres are ideal for parties as they can be prepared in advance, and simply assembled and cooked at the last minute.

Ingredients

30 mini vegetables: courgettes, patty pan squashes and large button mushrooms
30ml/2 tbsp olive oil
Fresh basil or parsley, to garnish

FOR THE STUFFING

30ml/2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
115g/4oz button mushrooms, finely chopped
1 courgette, finely chopped
1 red pepper, finely chopped
65g/2½ oz/⅓ cup orzo pasta or long grain rice
90ml/6 tbsp/⅓ cup passata
2.5ml/½ tsp dried thyme
120ml/4fl oz/½ cup chicken stock
5-10ml/1-2 tsp chopped fresh basil or parsley
50g/2oz mozzarella or fontina cheese, coarsely grated
Salt and freshly ground black pepper

Details

Makes: 30

Method

1. For the stuffing, heat the oil over a medium heat in a pan. Add the onion and cook for 2 minutes until tender. Stir in the garlic, mushrooms, courgette and red pepper. Season and cook for 2 minutes until the vegetables soften.

2. Stir in the pasta or rice, the passata, thyme and stock and bring to the boil, stirring. Reduce the heat and simmer for 10-12 minutes until reduced and thickened. Remove from the heat and cool slightly. Stir in the basil or parsley and the cheese.

3. Drop the courgettes and squashes into boiling water and cook for 3 minutes. Drain and refresh under cold running water. Trim the bottoms so they are flat, trim a small slice off the tops and scoop out the centres with a spoon or melon baller. Remove the stems from the mushrooms. Brush all the vegetables with olive oil.

4. Using a teaspoon, fill the vegetables with the stuffing and arrange on a rack. Grill over a medium-hot barbecue or grill for 10-15 minutes until the filling is hot and bubbling. Garnish with the fresh basil or parsley. The vegetables can be served either warm or cool.

Related food category:

• Starters and Snacks