Stuffed Greek Vegetables with Orzo

Category: Breakfast

Cuisine: American

Ready in 30 minutes

Ingredients

4 Baby aubergines

1/2 tb Ground coriander

2 tb Soaked raisins

1 tb Chopped mint

Extra Virgin Olive Oil

2 sm Courgettes

6 tb Hot water

4 Tomatoes

2 Baby peppers

1 tb Oregano

A lemon; Juice of

1/2 Onion

1/2 tb Flat leaf parsley

150 g Cooked orzo pasta; (5 oz)

1/2 Lemon

1 tb Ground cumin

2 tb Toasted nuts

1 pk Greek Feta

4 Button mushrooms; (stalks

2 Garlic

125 ml Vegetable oil; (4 1/2fl oz)


Directions

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