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Roasted and Stuffed Vegetables Coupled

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I’m not a huge meat eater, I know a large proportion of the population is and they keep the industries whether humane or not going, but if it was easier to do, I would be vegan.

I went vegan for a month while living in Vancouver (a much more vegan friendly place then where I reside) and found the greatest lesson I learned to be that the regular average citizen doesn’t consume enough healthy vegetables in their day-to-day life.

Since then I have gone out of my way to see how many vegetables I can add.

See how many vegetables I can stuff in that soup. Or in that dish for lunch. How many healthy fillings can a sandwich have? Well I’ve tried it, as yet there isn’t a number I’ve come to.

Luckily here, Jamie Oliver did the hard work first and this is a definitive dinner, filling and healthy without that added addition of meat.

Sure, you can add it and I’m not here to make you feel guilty for doing so.

Food is something we consume and so apart of our everyday life that I refuse to judge someone for the choices they make.

I’m also adding this recipe to answer a post on my Facebook page from Barbara Lewis. I hope this is what you were wanting Barbara.

Stuffed Bell Peppers with Roasted Vegetables
Adapted from Jamie Oliver
Serves 4

Ingredients:
Roasted Vegetables
1/2 eggplant
1 small zucchini
1 red onion
2 tomatoes
5 cloves garlic
Small handful fresh thyme
1 tablespoon coriander seeds, crushed
Stuffed Bell Peppers
2 large red bell peppers
2/3 cup couscous
1 cup vegetable broth
2 sprigs fresh italian parsley
4 sundried tomatoes (type packed in oil)
1/2 cup feta cheese, crumbled
2 tablespoons lemon juice

Directions:
Chop the eggplant in half, removing the stalk, then slice into bite-sized chunks, repeat this process with the zucchini. Quarter the tomatoes and slice the onion in half, placing half to the side and with the remaining half chop into wedges.

Place all the sliced vegetables into a baking dish. Add 3 cloves of unpeeled garlic to the baking dish.

Add the fresh thyme and crushed coriander seeds. Pour over 2 tablespoons of olive oil and set the tray of vegetables aside.

Preheat the oven to 200ºC/400F.

In a small saucepan place the cup of vegetable broth on medium to high heat until it comes to a boil. Remove from the heat and pour the couscous in. Set the lid on and leave for 5 minutes.

Meanwhile, finely chop the remaining half onion and 2 garlic cloves as well as the parsley and sundried tomatoes.

Fluff the couscous with a fork then add in the finely chopped vegetables and parsley, as well as the feta cheese. Add seasoning to taste.

Slice the bell peppers in half, removing the seeds and white membrane. Spoon the couscous mixture into each bell pepper finishing with a sprinkling of lemon juice and olive oil.

Lay the stuffed peppers on top of the vegetables and cover with aluminum foil. Bake in the oven for 45 minutes covered, then remove the foil and bake for a further 15 minutes.

Remove from the oven and serve immediately. This would serve well with fish or chicken if you’d like to add protein.

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