Recipe - Stuffed Greek Vegetables With Orzo

4 Baby aubergines
4 Tomatoes
2 small Courgettes
2 Baby peppers
4 Button mushrooms; (stalks
removed)
125 ml Vegetable oil; (4 1/2fl oz)

FOR THE STUFFING
150 g Cooked orzo pasta; (5 oz)
1 tablespoon Ground cumin
One half tablespoon Ground coriander
2 tablespoon Soaked raisins
2 tablespoon Toasted nuts

FOR THE SAUCE
1 tablespoon Chopped mint
One half Onion
1 pack Greek Feta
Extra Virgin Olive oil
One half tablespoon Flat leaf parsley
1 tablespoon Oregano
2 Cloves garlic
A lemon; Juice of
6 tablespoon Hot water
One half Lemon

Pre heat the oven to 190øC/370øF/gas mark 5.

Coat the vegetables in oil, season, place on hot oven to bake for 3040
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.