Mixed Stuffed Vegetables


Preparation info

    • Difficulty


Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

The dinner party will have a colourful start with this glowing array of vegetables. They should be stuffed just before eating. Serve at room temperature.


    Stuffing A

  • 1 large pepper, peeled and seeded
  • 4 tomatoes, peeled and seeded
  • 1 large garlic clove, roasted and peeled
  • ¼ mild Spanish onion
  • 1 celery heart, including leaves
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon coriander, ground seasoning to taste


    Stiffing A

    Chop the pepper, tomatoes and celery, and place in a bowl. Add the garlic and onion, finely chopped. Mix the oil, lemon juice and coriander, stir into the vegetables and season.

    Stuffing B

    Chop the tomatoes, place in a bowl and add the pepper and spring onions/scallions. Add the chilli then the olive oil and lemon juice and set aside. Just before using the stuffing, peel the avocado, chop the flesh finely and add to the mixture.

    Stiffing C

    Beat the Ricotta until smooth, then mix in the remaining ingredients


    Pre-heat the oven to 175°C/350°F/Gas mark 4. Wipe the mushrooms, cut off the stalks, and lay the caps gills uppermost on oiled baking trays. Brush with a little oil and bake for 15 minutes. Cut the beetroot/beet into 6 or 8 slices about 5 mm/¼ inch thick. Brush the aubergine/eggplant slices on each side with olive oil and grill until golden. Drain on a cloth. Cut the tops off the tomatoes and scoop out the insides. Leave upside down to drain for 15 minutes. Discard the seeds and juice, but chop any firm parts, including the lids. Add to the stuffing. Put mounds of stuffing A on each mushroom cap, pile stuffing B on to slices of beetroot/beet and aubergine/eggplant, and arrange on a large platter. Finally, fill the tomatoes with stuffing C and dot them in between the other vegetables.