Recipe for Stuffed Greek Vegetables with Orzo 
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Yield:
1 servings
Ingredients:
Amount Ingredient
4 x Baby aubergines
4 x Tomatoes
2 sm Courgettes
2 x Baby peppers
4 x Button mushrooms, (stalks removed)
125 ml Vegetable oil, (4 1/2fl oz)
----------------- FOR THE STUFFING ----------------
150 gm Cooked orzo pasta, (5 oz)
1 tbl Ground cumin
1/2 tbl Ground coriander
2 tbl Soaked raisins
2 tbl Toasted nuts
----------------- FOR THE SAUCE ----------------
1 tbl Chopped mint
1/2 x Onion
1 pkt Greek Feta
Extra Virgin Olive oil
1/2 tbl Flat leaf parsley
1 tbl Oregano
2 x Cloves garlic
A lemon, Juice of
6 tbl Hot water
Instructions:
Instructions: Pre heat the oven to 190 C/370 F/gas mark 5.

Coat the vegetables in oil, season, place on hot oven to bake for 30-40 minutes, take out and cool. Scoop out the centres of the aubergines and courgettes. Blend the stuffing together and stuff each vegetable with the stuffing.

Lightly oil a baking sheet, place the vegetables on top, season and then return to the oven and bake for a further 10 minutes.

Meanwhile blend all of the ingredients for the sauce together. Remove the vegetables from the oven, dress on a serving dish, scatter around the feta and drizzle over the sauce and serve.

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