Stuffed With Grilled Veggles Dinner Recipe

Prepare and slice vegetables

Trim ends of the eggplant and zucchini. Slice eggplant into 1/2-inch rounds and zucchini lengthwise into 1/4-inch thick slices. Core and quarter the red bell pepper; slice into large strips. Peel the red onion and cut into 1/2-inch thick rings. Halve the cherry tomatoes. Mince the garlic.

Season vegetables

In a large bowl combine the sliced eggplant, zucchini, bell pepper strips, onion rings and cherry tomatoes. Add 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, minced garlic, 1 teaspoon dried oregano, 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat evenly.

Grill the vegetables

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Grill vegetables in batches so they do not overcrowd: cook eggplant rounds 3–4 minutes per side until tender and charred, zucchini 2–3 minutes per side, peppers and onions 3–4 minutes per side, and cherry tomatoes just until blistered (1–2 minutes). Remove to a tray and let cool slightly.

Chop and finish filling

Once slightly cooled, roughly chop the grilled vegetables into 1/2-inch pieces. Stir in 1/4 cup chopped fresh basil. Adjust seasoning with salt and pepper to taste. Set aside.

Combine cooked grain and flavorings

In a mixing bowl combine 1 cup cooked quinoa, 1/2 cup crumbled feta, 2 tablespoons toasted pine nuts, 1 teaspoon lemon zest, 1 tablespoon lemon juice and 2 tablespoons chopped fresh parsley. Fold in 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Mix with grilled vegetables

Add the chopped grilled vegetables to the quinoa-feta mixture and toss gently until evenly combined. Taste and adjust seasoning; add more lemon juice or salt if needed. The mixture should be moist but not watery.

Prepare mushroom shells

Preheat the oven to 400°F (200°C). If using portobello mushrooms remove stems and scrape out gills with a spoon for more room (optional). Brush the mushroom caps (or halved bell peppers / small eggplants) with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Roast shells briefly

Arrange the prepared shells on a rimmed baking sheet. Roast in the preheated oven for 8–10 minutes to soften slightly and concentrate flavor. Remove from oven.

Stuff the shells

Spoon the grilled vegetable and quinoa mixture into each mushroom cap (about 1/2 cup per cap) or into each prepared vessel until heaped. If using bell pepper halves or larger shells, divide mixture evenly among four pieces.

Top and bake

If using mozzarella, sprinkle about 2 tablespoons (total 1/2 cup) shredded mozzarella over the top of each stuffed shell. Return baking sheet to oven and bake at 400°F (200°C) for 10–12 minutes, until cheese is melted and filling is heated through. If not using cheese, bake 8–10 minutes to warm filling and meld flavors.

Finish and serve

Remove from oven and drizzle with a little olive oil (about 1 teaspoon per shell) and scatter remaining fresh basil leaves. Let rest 3 minutes, then serve warm. Optionally garnish with extra toasted pine nuts or a light drizzle of balsamic reduction.