Stuffed Greek Vegetables With Orzo

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Sam Storms

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

INGREDIENTS

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

INSTRUCTIONS

Pre heat the oven to 190Ã¸C/370Ã¸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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 839 Calories From Fat: 122 Total Fat: 14.3g Cholesterol: 0mg Sodium: 679.6mg Potassium: 1659.3mg Carbohydrates: 157g Fiber: 15.3g Sugar: 17.6g Protein: 29.7g