I don't exactly remember all the details, so it'll be a recipe without measurements, sorry for that, but I'm sure, you'll get the idea!
stuffed vegetables:
ingredients:
- bell peppers
- big tomatoes
- couscous
- onion(s)
- sweet corn
- mushrooms (optional)
- vegan cheese (also optional and we didn't use any!)
- salt, pepper & garlic to taste, olive oil
- cut the bell peppers in half (length-wise) and cut out the stalk
- cut approx. 1-1.5 cm off the top of the tomatoes and remove the cores (keep them!!)
- cook the couscous according to package instructions and season the water with salt, pepper, garlic and olive oil (over-season a little bit)
- fry the chopped onions and mushrooms until golden and mix them with the chopped tomato cores
- combine the mixture with the prepared couscous
- stuff the bellpeppers and tomatoes with the mixture
- bake at 180-200°C / 350-400°F for approx. 20-45 minutes
roasted / baked vegetables:
ingredients :
- potatoes
- cauliflower
- carrots
- zucchini
- cherry tomatoes (in different colours)
- garlic, salt, pepper, nutmeg, rosemary, chili powder / flakes (optional) & olive oil to taste
- peel the potatoes and carrots and cut into big-ish chunks, wash the zucchini (and cut into chunks) and cherry tomatoes (don't cut them!) and pre-steam the cauliflower if you use frozen one. (If you use the fresh one, simply wash and cut it as well)
- marinate half of the potatoes with rosemary, salt and olive oil and bake at 180-200°C / 350-390°F for 30-45 minutes (the bigger the veg, the longer it takes)
- marinate the rest of the vegetables with garlic, salt, pepper, nutmeg (and chili) and olive oil and bake at 180-200°C / 350-400°F for 30-45 minutes as well.
- stir the vegetables approx. half way through it's baking time
Bon Appetit!
Julia
xoxo
