Stuffed Greek Vegetables with Orzo

Stuffed Greek Vegetables with Orzo Ingredients

4 Baby aubergines	FOR THE SAUCE
4 Tomatoes	1 tb Chopped mint
2 sm Courgettes	1/2 Onion
2 Baby peppers	1 pk Greek Feta
4 Button mushrooms; (stalks	Extra Virgin Olive oil
125 ml Vegetable oil; (4 1/2fl oz)	1/2 tb Flat leaf parsley
FOR THE STUFFING	1 tb Oregano
150 g Cooked orzo pasta; (5 oz)	2 Cloves garlic
1 tb Ground cumin	A lemon; Juice of
1/2 tb Ground coriander	6 tb Hot water
2 tb Soaked raisins	1/2 Lemon
2 tb Toasted nuts

Instructions for Stuffed Greek Vegetables with Orzo

Pre heat the oven to 190?C/370?F/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.

Main Ingredient: VegetablesCuisine: Uncategorized

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