Stuffed Vegetables
Stuffed Vegetables
This is a fresh vegetarian take on the classic Provençal legumes farcis (stuffed veg) which is traditionally made with mince. It’s a fun one for a dinner party as you can have it all ready to go and just throw them under the grill when people arrive. Serve with greens and salad! Bon Appétit!
Looking for more recipe inspiration? Check out my other dinner recipes here.
Vegetarian
Serves 4
Ingredients:
2 red peppers, halved, top and seeds removed
2 medium aubergine, sliced into 3 widthways and cored
4 tbsp olive oil salt and pepper
For the filling:
4 tbsp olive oil
1 onion
Aubergine flesh, chopped
1 courgette, grated
40ml veg stock
4 cloves garlic, diced
160g cooked chickpeas
1 tbsp dried thyme
1.5 tsp cumin powder
225g cherry tomatoes, sliced
20g basil leaves
For the sauce:
350ml tinned tomatoes
1 tbsp oregano
1/2 tsp garlic powder
1 tbsp tomato purée
1/2 tsp sugar
For the topping:
90g comté, grated
1 tsp chopped rosemary
25g breadcrumbs, optional
2 tbsp olive oil
Preheat the oven to 190 C degrees and add the veg skins to a baking tray. Season and add 2 tbsp olive oil. Bake for 20mins.
Set a large frying pan to a medium to high heat, add 2 tbsp olive oil followed by the onion. Fry for 4mins to soften, then add garlic for 2mins. Scrape into a bowl.
Add 2 tbsp oil to the pan and add aubergine flesh to fry for 4mins. Pour in veg stock and cover for another 10min until soft. Stir in grated courgette and cover for another 5mins. Season! Add to fried onions. Add to bowl along with chickpeas, spices, basil and tomatoes. Mix and season well!
Blend the sauce ingredients together for 20 secs.
Grease a large baking dish and add a layer of sauce. Arrange the veg skins inside and stuff with the filling. Add rest of sauce. Drizzle 2 tbsp olive oil and season. Roast for 30-35mins.
Turn to grill setting. Mix cheese, rosemary and breadcrumbs together. Top each veg with topping and drizzle 2 tbsp oil. Place under grill for 10mins. Serve straight away!
Watch me make the recipe here.