Baked Vegetables

Vegetables are always in my family's diet; the cooler weather is here now, and I celebrate the vegetables by baking and stuffing them to make delicious meals.

Stuffed tomatoes, red capsicums and squash that I cooked were delicious, and maybe you would like to try to cook them too, and here is the recipe for the stuffing.

Stuffing for baked vegetables

1 carrot, peeled and shredded

2 cups chopped fresh field mushrooms
¼ cup olive oil

A ¼ cup of water
½ cup white rice

Mixed fresh herbs-thyme, parsley, and chive

Salt to taste

  

Pan - fry the mushrooms with the oil until soft, add in the carrot and cook for a minute

Add in the rice, mix together and stir in the water to cook until the liquid is almost absorbed

Add the mixed herbs, salt to taste and mix them together.

Transfer onto a bowl to cool, it is ready for stuffing any vegetables that you like

I did this stuffing for tomato, red capsicum and a large squash.

You could use meat instead of mushrooms,  cook it well before adding the rice.

For the baking

1 bay leaf, garlic, extra fresh herbs, olive oil and ½ cup water.

To Bake the Stuffed Vegetables

Place the stuffed vegetables in a casserole dish,  add a ½ cup of water and drizzle with more oil and add some chopped fresh herbs, bay leave and garlic. Bake in the casserole dish with the lid on.

Put in the oven and bake in a moderate heat at 170 degrees C (fan forced oven) for 55 minutes.

(I keep it in the oven until serving time, this way you have a very soft/moist stuffed vegetable with flavoursome juice)

Baked Stuffed Tomatoes, Red capsicums, and a Large Squash

Stuffed vegetables before baking

Baked stuffed vegetables

Stuffed baked tomato and capsicum served with a leafy salad.

You could use the stuffing for zucchinis, eggplants and cabbage.

Baked stuffed vegetables are delicious to be served hot, warm, room temperature or even cold. While the oven is going and hot, you could bake quick bread too.

Happy Cooking!



Until Next Post
Susy