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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Greek	The, Green, Gourmet	1	servings

INGREDIENTS

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

INSTRUCTIONS

FOR THE STUFFING
FOR THE SAUCE
Pre heat the oven to 190&deg;C/370&deg;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.

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