Shared by Ellen Urwin
After our evening chat with Cally Howarth about plant-based meals, a few of our listeners sharedsome of their favourite recipes. Here, for you, this colourful and delious vegetable dish sent by Lymington Tri Club's Ellen: Enjoy!
Stuffed Courgette (Serves 4 )
4 Courgettes 1 large onion 4 tbsp oil 2 garlic cloves 1 red pepper 1 large aubergine 2 tomato puree 1 tbsp dried oregano 1 tsp cinnamon 1 400g tinned chopped tomatoes 100g vegan cheese 1 handful mint leaves 60g pine nuts Salt and pepper
Preheat over to 190C
Halve the courgettes and use a tablespoon to scoop out the centres, leaving about a 1cm border. Finely chop the courgette flesh you have scooped out.
Cut the aubergine into small dice season with salt and sit to one side.
Finely chop the oiion. Heat 2tbsp of oil in a large frying pan over a medium heat and cook until the onion starts to colour.
While the onion cook. Slice the red peppers place on a baking tray and toss in oil – roast in the oven until soft and starting to char.
Add the garlic cloves (minced) to the onion and turn up the heat. Add the aubergine – (discarding any water in bowl) and cook until crisp
Turn the heat back down and add the courgette flesh, tomato puree, cinnamon and oregano. Cook for a couple of minutes before adding the tinned tomatoes and season well. Simmer until reduced slightly about 10 minutes.
Place the courgette halves on a baking tray. Add peppers to aubergine mix and spoon into the courgette halves.
Sprinkle the cheese and drizzle with oil. Bake for 25 minutes or until the courgettes are cooked through.
While the courgettes bake, toast the pine nuts in a dry frying pan and sprinkle over the top along with the mint leaves.
Serve with mixed green salad and croutons.