Name: Mixed Stuffed Vegetables
Ingredients: 1 large aubergine/eggplant, salted; 1 large beetroot/beet, cooked and peeled; ½ bunch spring onions/scallions, chopped; 225 g/8 oz/2 cups Ricotta or fromage frais; 10 small, ripe tomatoes, peeled; 2 tablespoons horseradish, grated; 3-4 tablespoons olive oil; 1 large garlic clove, roasted and peeled; 1 large pepper, peeled and seeded; 1 small green pepper, finely chopped; 1 chilli pepper, seeded and chopped (optional); 2 tablespoons lemon juice; 3 tomatoes, peeled and seeded; 12 large,flat mushrooms; 1 tablespoon olive oil; 1 tablespoon lemon juice; 2 tablespoons olive oil; ¼ mild Spanish onion; 4 tomatoes, peeled and seeded; 1 celery heart, including leaves; ½ teaspoon coriander, ground seasoning to taste; 2 tablespoons dill, finely chopped seasoning to taste; 1 large avocado

Preparation info

Difficulty
Medium

Appears in

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.

Ingredients

Stuffing A

1 large pepper, peeled and seeded
4 tomatoes, peeled and seeded
1 large garlic clove, roasted and peele

Method

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.