by monica's spicediary
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monica's spicediary's Notes:
2 courgettes Ask a question about this ingredient
2 capsicums Ask a question about this ingredient
2 carrots Ask a question about this ingredient
2 potatoes Ask a question about this ingredient
4 asparagus Ask a question about this ingredient
8 cherry tomatoes Ask a question about this ingredient
2 garlic cloves Ask a question about this ingredient
1 onion Ask a question about this ingredient
4 vine tomatoes Ask a question about this ingredient
handfuls coriander Ask a question about this ingredient
6 slices bread Ask a question about this ingredient
1 cup fresh grated mozzarella Ask a question about this ingredient
olive oil Ask a question about this ingredient
sea salt Ask a question about this ingredient
pepper Ask a question about this ingredient
Preheat the oven to 180 C/ 350 F
Ask a question about this stepWash all of the vegetables listed above along with cherry tomatoes. Cut in half lengthways and scoop out half of the flesh of each vegetable. (Except the asparagus and cherry tomatoes). Keep the scooped out flesh in a separate bowl.
Ask a question about this stepLine a baking tray (Nb. I always use a non stick teflon sheet for all my baking/grilling-it’s washable and reusable :) ).
Ask a question about this stepPlace vegetables on tray. Sprinkle some salt & drizzle olive oil over it. Bake for 10 minutes .
Ask a question about this stepIn the meantime, prepare stuffing by grinding the bread in a processor to form the crumbs. Add the mozzarella to the crumbs & add 1 tsp oregano, 1/2 tsp salt and 1/4 tsp pepper. Mix well.
Ask a question about this stepTo make the vegetable bed we will be using the flesh of the vegetables we saved earlier. In a pan, heat 2 tbsp olive oil. Add 1tsp cumin seeds. Once they begin to sizzle, add the garlic &onions. Cook for 2 minutes & add all the scooped out vegetables. Add the vine tomatoes. Mix well & cook for 5 minutes on medium heat.
Ask a question about this stepAdd 1-2 tsp salt (according to taste), 1 tsp pepper, 2 tsp oregano & coriander. Let it cook for another 5 minutes or until potatoes are cooked.
Ask a question about this stepRemove the vegetables from the oven. Spoon the breadcrumb stuffing into the vegetables. Once all are stuffed, drizzle with olive oil.
Ask a question about this stepPut it back into the oven for a further 5 minutes.
Ask a question about this stepRemove from oven. Spoon out the seasoned vegetable mixture from pan onto a plate, forming bed. Place the stuffed vegetables on top. Drizzle with olive oil.
Ask a question about this stepBalle Balle! That’s it, you’re done. Enjoy!
Ask a question about this step
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
