Best Stuffed Grilled Vegetable Bites Recipes

Tomato Burrata Bites image

Provided by Martha Stewart

Time 25m

Yield Makes 16

Number Of Ingredients 5

16 Campari tomatoes
Flaky sea salt and freshly ground pepper
1 ball (8 ounces) burrata cheese
Extra-virgin olive oil, for drizzling
Small fresh basil leaves, for serving

Steps:

Trim the base of each tomato so they sit flat. Using a serrated knife, slice off top 1/4 inch of each tomato. Scoop out seeds and pulp, then place hollowed-out shells upside-down on a paper-towel-lined plate or baking sheet to drain, about 5 minutes.
Turn tomatoes upright, and season with salt. Open burrata and pour creamy interior into a bowl. Chop firm exterior into 1/2-inch pieces, then stuff one piece in the bottom of each tomato. Divide creamy center among tomatoes (about 1 teaspoon each). Drizzle tomatoes with oil, sprinkle with salt and pepper, and garnish with basil. Serve immediately.

Grilled Vegetarian Stuffed Peppers image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 11

4 assorted bell peppers (2 pounds total), halved and seeded
5 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, halved and thinly sliced (1 cup)
Kosher salt and freshly ground pepper
1 large tomato (8 ounces), cored and chopped (1 1/3 cups)
1/3 cup golden raisins
1 cup plain couscous
1 cup chopped fresh mint or parsley, or a combination
1 cup crumbled feta (from a 4-ounce block)
1 large egg, lightly beaten
Mixed greens, for serving

Steps:

Heat grill to medium-high. Drizzle peppers with 2 tablespoons oil. Grill, turning once, until charred in spots, 10 to 12 minutes.
Meanwhile, combine 3 tablespoons oil, shallots, and a pinch of salt in a large cast-iron skillet; place on grill. Cook, stirring often, until shallots soften, 5 minutes. Add tomato and raisins; cook, stirring, 1 minute. Add couscous and 1 1/2 cups water; season with salt and ground pepper. Simmer, stirring, until water has evaporated, about 4 minutes; remove from heat. Transfer mixture to a bowl; let cool slightly, then stir in mint, cheese, and egg. Season insides of peppers with salt and ground pepper; place in skillet. Divide fill- ing among peppers; return skillet to grill. Cover and cook until filling binds, 5 minutes. Serve, drizzled with oil, alongside greens.