Vegetables Stuffed with Mint and Tabbouleh

Name: Vegetables Stuffed with Mint and Tabbouleh
Ingredients: 3 cloves garlic; 1 heaped tablespoon finely chopped mint; 24 small vegetables – about 50 g (2 oz) – such as tomatoes, courgettes, peppers, onions, aubergines; 24 small vegetables – about 50 g (2 oz) – such as tomatoes, courgettes, peppers, onions, aubergines; 24 small vegetables – about 50 g (2 oz) – such as tomatoes, courgettes, peppers, onions, aubergines; 24 small vegetables – about 50 g (2 oz) – such as tomatoes, courgettes, peppers, onions, aubergines; 24 small vegetables – about 50 g (2 oz) – such as tomatoes, courgettes, peppers, onions, aubergines; 24 small vegetables – about 50 g (2 oz) – such as tomatoes, courgettes, peppers, onions, aubergines; freshly ground black pepper; sea salt; extra-virgin olive oil; good pinch ground cumin

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

24 small vegetables – about 50 g (2 oz) – such as tomatoes, courgettes, peppers</

Starter
Vegan
Gluten-free

Method

Prepare the vegetables as appropriate. The tomatoes will not need blanching or parboiling, but cut a slice off the top, scoop out the seeds and juice. Rub these through a sieve, and reserve the juice. Sprinkle lightly with salt, and stand them upside down to drain.

The courgettes and aubergines should be parboiled, the courgettes for 3 to 4 minutes, the aubergines for 10 minutes. Rinse