Recipes
Stuffed Veggies with Garlic Dressing
Ingredients
4 tomatoes
4 capsicums (Californian Wonder)
3zuchinnis
2 eggplants
13 tbsp rice
3 medium size mushrooms (finely chopped)
3 onions (grated)
5 spring onions (finely chopped)
½ bunch Italian parsley (finely chopped)
3 stems mint (finely chopped)
3 stems fennel (finely chopped)
3 stems celery (finely chopped)
3 garlic cloves (crushed)
5 tbsp olive oil
¼ cup extra olive oil (for baking)
1 cup water
Salt and pepper to taste
Spices of your choice
Garlic Dressing (for baking)
2 garlic cloves (crushed)
¼ capsicum (finely chopped)
2 tbsp olive oil
Method
• Preheat the oven to 200 degrees Celsius.
• Wash all vegetables then cut through the tops (head) of the tomatoes and capsicums and cut length ways across the top of the zucchinis and eggplants. Don’t discard the tops as these will be used for capping after the veggies are stuffed.)
• Use a spoon to remove the flesh and seeds from the vegetables.
• Discard the capsicum seeds and place the flesh in a bowl along with the flesh from the other vegetables.
• Mince the flesh with a fork and set aside for later.
• Heat the olive oil in a pan and lightly fry the grated onions.
• Add springs onions, mushroom, garlic, parsley, mint and celery to the pan stirring continuously while adding ingredients.
• Now add the flesh from the vegetables, salt and pepper then mix well.
• Add fennel and chopped tomato and a pinch of sugar.
• Add spices of your choice and rice and mix well.
• Cook the mixture for approximately five minutes, stirring frequently. Remove pan from heat when the ingredients are lightly cooked.
• Scoop the mixture into the vegetables, stuffing each one to the brim and then covering with its cap.
• Place stuffed vegetables on a baking tray and add the water and extra olive oil to the baking tray.
• Combine the ingredients for Garlic Dressing and spoon over each vegetable.
• Place stuffed vegetables in the oven and bake for 25–30 minutes, or until they are golden brown.
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