The classic Mediterranean technique — vegetables hollowed out + filled with a flavourful herb + cheese mix, then char-grilled until soft + golden. Works on zucchini, capsicums, tomatoes — basically anything with a hollow that holds a stuffing. Vegetarian-friendly + easily made into a main with rice or meat in the filling.

Brilliant side, easy main, kid-friendly. The ultimate "use what's in the esky" recipe.

Photo by Joachim Lesne on Unsplash

Serves: 4-6 (as side; 2-3 as main) · Prep: 15 minutes · Cook: 20-25 minutes · Equipment: grill or BBQ hot plate with lid (or oven), spoon for hollowing, mixing bowl

Photo: Oliver Rush / Unsplash

The vegetables:

• 2 large zucchini, halved lengthways
• 2 medium capsicums (yellow, red or green), halved lengthways
• 2 large tomatoes, halved horizontally
• Use a spoon to scoop out excess flesh + seeds (don't damage the outer wall)

The filling:

• 1 cup grated OR crumbled cheese (parmesan, feta, gruyere, cheddar — your choice)
• 1 cup finely minced herbs (one or more of: parsley, thyme, sage, chives, spring onions)
• 1 tbsp lemon zest (optional)
• Cooked rice OR ground meat (optional, for hearty version — about 1 cup)
• Salt + cracked black pepper
• 2-3 tbsp olive oil for brushing

Optional add-ins to filling: 2 cloves grated garlic; pine nuts (50g, toasted); chopped olives or sun-dried tomatoes; toasted breadcrumbs (for crunch); grated lemon zest; chilli flakes.

To serve: green salad, crusty bread, dressed yogurt with garlic + lemon, additional cheese.

1. Prep the vegetables. Halve all vegetables lengthways. Use a teaspoon to scoop out the inside flesh + seeds (zucchini centre, capsicum core + seeds, tomato seeds + soft pulp). Save the scooped-out zucchini flesh — chop fine + add to the filling for extra body.

2. Make the filling. In a bowl, combine cheese, minced herbs, lemon zest (if using), salt + pepper, plus any rice/meat/optional add-ins. Add the chopped zucchini flesh you scooped out. Mix thoroughly.

3. Spread thinly on zucchini. Zucchini cooks quickest + holds the LEAST filling. Spread a thin layer of filling along the inside.

4. Stuff capsicums + tomatoes. Fill the hollows with the remaining filling. Don't overpack the tomatoes (they collapse if overstuffed).

5. Heat the cooking surface — BBQ hot plate, grill pan, or oven preheated to 200°C. Brush with oil.

6. Place vegetables strategically. The trick to even cooking when mixing veg types:
— CAPSICUMS in the centre (need most heat + longest time)
— TOMATOES next (medium time)
— ZUCCHINI on the outer edge (cook fastest, less heat needed)
This way all three finish at roughly the same time.

7. Cover with the lid. Steam-bake for 20-25 minutes — until vegetables are soft when pierced with a knife + the cheese filling is golden + bubbly.

8. Test for doneness: capsicums should be soft + sweet; zucchini tender but holding shape; tomatoes still recognisable. The cheese should have melted + browned.

9. Rest 5 minutes off the heat — easier to handle, flavours settle.

10. Serve warm as a side or as a main with bread + salad.

• Vegetable selection is flexible — works on virtually anything with a hollow. Eggplant halves, button mushroom caps, baby pumpkin halves, cabbage leaves, even artichokes
• Pre-cook hard vegetables if needed — pumpkin or potato should be parboiled (15 minutes) before stuffing, otherwise they won't cook through in time
• Cheese choice transforms the dish:
  • Feta + parsley + lemon = Greek style
  • Cheddar + chives + bacon = Aussie comfort
  • Parmesan + breadcrumbs + sage = Italian classic
  • Goats cheese + thyme + walnut = sophisticated
• Make it a main: add cooked rice or quinoa to the filling for a vegetarian main; or add cooked ground beef/lamb for a hearty meat-based version
• Prep ahead: hollow + fill the vegetables in the morning; cook before dinner. Saves campsite time
• The placement trick (capsicum centre, tomato middle, zucchini outer) works because of heat distribution. Most camp grills are hottest in the middle
• Without a lid: tent foil over the vegetables to retain heat + moisture
• Camp version: works perfectly on a camp oven over coals (lid on); or on a Weber Q with the lid down (indirect heat); or in a covered frying pan on butane stove
• Leftovers reheat well — gentle warm oven for 10 minutes; or eat cold from the esky as picnic food

The Mediterranean classic that uses up whatever vegetables you've got. Pretty plate, generous flavour, vegetarian-friendly, transforms easily into a main. The kind of recipe that becomes part of your regular rotation once you've made it once.

The technique is universal — the principle of "hollow + stuff + cook covered" works on dozens of vegetables. Master this + you've got an endless variation engine for the camp kitchen.