Vegetables & Vegetarian
Ingredients
1 red onion, cut into strips
2 red peppers, deseeded and cubed
1 aubergine, cubed
2 courgettes, cubed
350g (12oz) sweet potato, peeled
and cubed
4 garlic cloves, whole
45ml (3tbsp) olive oil
salt and pepper
400g (14oz) canned, chopped
tomatoes
25g (1oz) sun-dried tomatoes,
chopped
225g (8oz) cottage cheese
3 large eggs
175g (6oz) cheddar cheese, grated
45ml (3tbsp) natural yoghurt
Dish: 2 litre (4pt) ovenproof dish
Oven Accessory: glass dish on wire shelf in lower
position
Toss the prepared vegetables with the garlic and oil.
Place in dish on wire shelf and cook on CONVECTION
220°C + GRILL 2 + SIMMER MICROWAVE for 15 mins.
Turn halfway. Then cook for a further 15 mins on
CONVECTION 220°C + GRILL 2 + SIMMER
MICROWAVE. Stir in the tomatoes and sun-dried
tomatoes. Season to taste. Beat together the cottage
cheese, eggs, cheddar cheese and yoghurt, then
season. Pour over the vegetables. Place on wire shelf
and cook on CONVECTION 250°C + GRILL 1 + WARM
MICROWAVE for 15 mins. or until golden brown.
Roasted Vegetable Moussaka Serves 4-6
Ingredients
15ml (1tbsp) oil
1 onion, finely chopped
1 green pepper, chopped
1 chilli, chopped
2 carrots, diced
5ml (1tsp) chilli powder
3ml (½tsp) cumin
175g (6oz) bulgar wheat
396g (14oz) can chopped tomatoes
30ml (2tbsp) tomato puree
450ml (¾pt) water
396g (14oz) can red kidney beans,
drained
Dish: 3 litre (6pt) large casserole with lid
Place oil, onion, pepper, chilli and carrots in a large
casserole. Cover, place on base of oven and cook on
HIGH MICROWAVE for 4-5 mins. or until softened. Add
chilli and cumin. Stir in bulgar wheat, chopped tomatoes,
tomato puree and water. Cover and cook on base of
oven HIGH MICROWAVE for 10 mins. Stir in red kidney
beans, cover and cook on HIGH MICROWAVE for
3-4 mins.
Vegetarian Chilli Serves 4
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