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
114
NN-CF760M CF750W CF771 BP_Regs:F00039M69BP 26/2/13 10:20 Page 114