Stuffed greek vegetables with orzo
1 servings
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.
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