Vegetables and 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
45 ml (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
45 ml (3tbsp) natural yoghurt
Serves 4-6
Dish: 2 litre (4 pt) ovenproof dish
Oven Accessory: wire shelf in lower position
Toss the prepared vegetables with the garlic and oil.
Place in dish on wire shelf and cook on
AUTO
PROGRAM VEGETABLES ROASTED or
CONVECTION 220°C + GRILL 2 + SIMMER
MICROWAVE
for 15 mins. Turn halfway. If not using Auto
Program 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
4-6
Ingredients
15 ml (1tbsp) oil
1 onion, finely chopped
1 green pepper, chopped
1 chilli, chopped
2 carrots, diced
5 ml (1tsp) chilli powder
3 ml (
½
tsp) cumin
175g (6oz) bulgar wheat
396g (14oz) can chopped tomatoes
30 ml (2tbsp) tomato puree
450 ml (
3/4
pt) water
396g (14oz) can red kidney beans,
drained
Serves 4
Dish: 3 litre (6 pt) 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
4
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