This is a wonderful colourful tray of mixed vegetables, which you can vary according to what’s easily available and in season (you could use only tomatoes or try mixed colours of peppers). These can be made in advance and served at room temperature or warmed up before serving if you prefer. I’ve used a combination of tomatoes, peppers and zucchini, which can be halved or divided, so that everyone gets a taste of each.
Slice the tops off the tomatoes and keep them on one side. Hollow out the insides of the tomatoes with a teaspoon (a pointed one is easiest), holding them over a bowl to catch the juice. Chop up the pulp and add to the meat with half of the juice from the tomatoes. Keep the rest of the juice. Sit the tomatoes on a large oven tray.
Cut away a top hat from each pepper, leaving a hinge of a couple of centimetres (
Cut away a hat from each zucchini and scrape out the flesh with a pointed teaspoon. Chop this up and add it to the meat. Put the zucchini on the tray. (Or, cut the zucchini in half and scrape out a hollow from each side with a potato peeler or pointed spoon, so that you have the two hollowed-out halves, now upright.)
Holding the meat bowl with one hand, mix thoroughly with your other hand, turning the meat filling from the bottom of the bowl up, so that it is all well combined. Fill the hollowed-out vegetables with the meat filling, using your hands or a tablespoon, until the mixture is flush with the tops. Don’t overstuff them: wait and see that they have all been filled and then you can go back and add a bit more here and there. Add the potatoes around the vegetables.
Pour the remaining
© 2004 All rights reserved. Published by Murdoch Books.