Stuffed greek vegetables with orzo

Ingredients

Quantity		Ingredient
4		Baby aubergines
4		Tomatoes
2	smalls	Courgettes
2		Baby peppers
4		Button mushrooms; (stalks removed)
125	millilitres	Vegetable oil; (4 1/2fl oz)
150	grams	Cooked orzo pasta; (5 oz)
1	tablespoon	Ground cumin
½	tablespoon	Ground coriander
2	tablespoons	Soaked raisins
2	tablespoons	Toasted nuts
1	tablespoon	Chopped mint
½		Onion
1	pack	Greek Feta
		Extra Virgin Olive oil
½	tablespoon	Flat leaf parsley
1	tablespoon	Oregano
2		Cloves garlic
		A lemon; Juice of
6	tablespoons	Hot water
½		Lemon

Directions

FOR THE STUFFING

FOR THE SAUCE

Pre heat the oven to 190øC/370øF/gas mark 5.

Coat the vegetables in oil, season, place on hot oven to bake for 30-40 minutes, take out and cool. Scoop out the centres of the aubergines and courgettes. Blend the stuffing together and stuff each vegetable with the stuffing.

Lightly oil a baking sheet, place the vegetables on top, season and then return to the oven and bake for a further 10 minutes.

Meanwhile blend all of the ingredients for the sauce together. Remove the vegetables from the oven, dress on a serving dish, scatter around the feta and drizzle over the sauce and serve.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes

• Baked tomatoes stuffed with orzo
• Cheesy vegetable orzo
• Fish stuffed peppers with orzo
• Greek orzo
• Greek orzo salad
• Grilled greek vegetables
• Orzo & spinach stuffing *
• Orzo and spinach stuffing
• Orzo and spinach stuffing *
• Orzo baked with greek cheeses
• Orzo with feta, green beans, and tomatoes
• Orzo with spinach and feta cheese
• Orzo with vegetables
• Orzo with vegetables and ham
• Orzo-stuffed tomatoes
• Roman spinach with orzo
• Stuffed vegetables #1
• Stuffed vegetables #2
• Tomatoes stuffed with orzo & vegetables
• Tomatoes stuffed with orzo and vegetables