113
Ingredients
2 red and 2 yellow peppers
1 courgette, sliced
1 bunch spring onions sliced thinly
100g (4oz) mushrooms, sliced
2 cloves garlic, crushed
15ml (1tbsp) oil from sundried
tomato jar
200g (8oz) cous cous
300ml (½pt) hot vegetable stock
50g (2oz) pine nuts
100g (4oz) cherry tomatoes, halved
or 100g sundried tomatoes
50-100g (2-4oz) black olives, halved
100g (4oz) feta cheese, diced
salt and pepper
handful each of parsley and basil,
chopped
Dish: large ovenproof dish
Oven Accessory: no accessory then wire shelf in
lower position
Halve the peppers and put to one side. Remove the
seeds and rinse out. Place courgette, mushroom, oil and
garlic into a large ovenproof dish and stir together. Cook
on HIGH MICROWAVE for 3 mins.
Soak the cous cous in hot stock for 5 mins.
Allow to cool slightly and then stir in the vegetable
mixture, olives, pine nuts and tomatoes. Season well and
stir in cheese and herbs. Fill peppers with mixture, place
in ovenproof dish and put on wire shelf. Cook on
CONVECTION 200ºC + GRILL 2 + LOW MICROWAVE
for 10 -15 mins.
Stuffed Peppers Serves 6
Vegetables & Vegetarian
Ingredients
1 large onion, chopped
1 clove of garlic, crushed
25g (1oz) butter
225g (8oz) each of diced carrots,
diced leeks, diced courgettes
1 green pepper, chopped
150ml (¼pt) hot vegetable stock
salt and pepper to taste
300ml (½pt) prepared tomato sauce
see page 129
175g (6oz) pre-cooked lasagne (or
fresh)
225g (8oz) Mozzarella cheese
100g (4oz) Cheddar cheese
(grated)
25g (1oz) parmesan (finely grated)
Dish: casserole dish, large rectangular dish
Oven Accessory: no accessory then wire shelf in
lower position
Place onion, garlic and butter in a casserole dish. Place
on base of oven and cook on HIGH MICROWAVE for
2 mins. Add vegetables and stock. Cover and cook on
HIGH MICROWAVE for 8-10 mins. or until vegetables
are soft. Season to taste. Cover dish with a thin layer of
tomato sauce, then a layer of lasagne on top then a layer
of vegetable mixture. Thinly slice the Mozzarella cheese
and layer on top of vegetables. Continue layering until
ingredients are all used ending with a tomato sauce
layer. Sprinkle the Cheddar cheese and then the
Parmesan cheese over the top. Place dish on wire shelf
and cook on CONVECTION 190°C + SIMMER
MICROWAVE for 30-35 mins. or until the pasta is
cooked.
Vegetable Lasagne Serves 4-6
