1 large eggplant (about 350g/12oz)

1 large zucchini (about 300g/11oz)

2 flame-roasted peppers, from a jar

3 tbsp olive oil

2 tbsp garlic infused oil

250g tub lactose free cream cheese

25g finely grated Parmesan (or vegetarian alternative)

finely grated zest ½ lemon

8 basil leaves

small handful parsley, leaves picked and roughly chopped

½ tsp paprika

Serves - 4


Cut the eggplant and zucchini 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.

Heat a griddle pan over a medium heat. Brush the vegetable slices with the garlic infused 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 lactose free cream cheese, Parmesan, lemon zest and seasoning. Lay out the slices of eggplant on a large board.

Top each with a slice of zucchini, 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.

Recipe adapted from: Good Food
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