Stuffed baby vegetables

Tony Tobin's delicious stuffed vegetables make a tasty and tempting treat for meat-eaters and vegetarians alike
By Tony Tobin
Stuffed baby vegetables
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 50 minutes
  • Effort: medium

Ingredients

main

  • 4 beefsteak tomatoes
  • 4 tbsp breadcrumbs
  • 3 tbsp olive oil
  • 1 clove garlic
  • 1 tbsp parsley, chopped
  • 1 tbsp basil, chopped
  • 1 tbsp chives, chopped
  • salt, and freshly ground black pepper

For the red peppers:

  • 2 red peppers, deseed and halved
  • 120 ml vegetable stock
  • 1 tbsp mint sauce
  • 120 g couscous
  • 2 tbsp fresh mint
  • 3 tbsp olive oil

For the green peppers:

  • 2 green peppers, deseeded and halved
  • 80 g butter
  • 300 g spinach
  • 4 tbsp cream
  • 4 tbsp parmesan, grated

For the courgettes:

  • 4 round courgettes
  • 150 g feta cheese
  • 1 small red onion, chopped
  • 1 tbsp coriander, chopped
  • 1 tomato, chopped
  • lemon juice

For the baby aubergines:

  • 1 tbsp olive oil
  • 4 baby aubergines
  • 1-2 tbsp pesto

Method

1. Set the oven to 180°/gas 4. For the tomatoes, scoop out the tomato pulp, removing all the seeds. Heat the olive oil in a frying pan over a moderate heat and fry the crumbs until golden. Mix in the garlic, parsley, basil and chives. Season with salt and freshly ground black pepper, remove from the pan and use to stuff the tomatoes.

2. For the red peppers, boil the stock with the mint sauce in a pan and then pour over the couscous in a separate bowl. Leave to stand for 5 minutes and then fork through the fresh mint and olive oil. Season and use the filling to stuff the red peppers.

3. For the green pepper, melt the butter in a saucepan. Add the spinach and once it has wilted, add a little cream and grated Parmesan. Season to taste and use to stuff the green pepper.

4. Scoop out the courgette. Cut the feta, olives and onion into small dice and mix together with the coriander, tomato and lemon juice. Season the mixture and use to stuff the courgettes.

5. For the aubergines, pour the olive oil into a frying pan and fry the aubergines, cut side down, for 3-4 minutes. Leave to cool, scoop out the aubergine flesh and mix it with the pesto before stuffing it back in.

6. Place the stuffed vegetables into a large roasting pan and roast them for 10-15 minutes and then serve immediately.

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