Fresh Herb-Stuffed Miniature Vegetables [or broiler]
Comments:	As the stuffing can be prepared ahead of time, these bites are perfect to serve during a party as they just have to be assembled and barbecued just before serving. It is also possible to broil these bites onto a baking sheet under preheated oven broiler for 10 to 15 minutes.
Servings:	30 bites
Ingredients	Preparation
30 miniature mixed vegetables [zucchinis and yellow or green summer squashes and large mushroom caps] 2 tablespoons [30 mL] olive oil Fresh coriander or parsley sprigs, to decorate Stuffing 2 tablespoons [30 mL] olive oil 1 onion, finely chopped 1 clove garlic, finely chopped 4 ounces [113 g] button mushrooms, finely chopped 1 zucchini, finely chopped 1 sweet red pepper, membranes removed and seeded, finely chopped 1/3 cup [80 mL] rice-shaped pasta noodles 'orzo', or white long-grain rice 1/3 cup [80 mL] tomato sauce 1/2 teaspoon [2.5 mL] thyme 1/2 cup [125 mL] chicken broth 1 to 2 teaspoons [5 to 10 mL] freshly chopped basil or parsley 2 ounces [56 g] Mozzarella or Fontina cheese, grossly grated Salt and freshly ground black pepper, to taste	For the stuffing, heat olive oil into a medium frypan. Soften chopped onion into warm oil, stirring for approximately 2 minutes. Stir in chopped garlic, mushrooms, zucchini and sweet red pepper. Seasoned stuffing to taste with salt and freshly ground black pepper; fry stirring for approximately 2 minutes more, until tender. Stir in 'orzo', or white long-grain rice, tomato sauce, thyme and chicken broth. Bring to a boil stirring, then lower heat. Leave mixture to simmer slowly for approximately 10 to 12 minutes, until reduced and thickened. Remove from heat then leave stuffing to cool slightly before mixing in freshly chopped basil or parsley and grated Mozzarella or Fontina cheeses. Set stuffing aside. Blanch together miniature zucchinis and yellow or green summer squashes into lightly salted boiling water for 3 minutes. Drain, cool under cold running water then drain vegetables once more. Cut a thin slice underneath each zucchini and each yellow or green summer squash so that they sit up flat. Cut a thin slice on top of each then seed all zucchinis and yellow or green summer squashes using a small or a round melon spoon. Preheat barbecue to medium-hot intenisty. Clean then remove mushrooms stems; keep stem for another use. Brush all vegetables with olive oil. Using a small spoon, stuff all miniature vegtables and mushroom caps with reserved stugffing. Grill stuffed vegetables onto hot babecue rack over medium-hot charcoals for approximately 10 to 15 minutes, untill stuffing is really hot and bubbling. Serve stuffed grilled vegetables, hot or at room temperature onto a serving plate, garnished with fresh coriander or parsley sprigs.