Baked Vegetables stuffed with Mozzarella and Breadcrumbs

This recipe is every veggy lovers dream! The vegetables are scooped, stuffed and baked. Also, we use the scooped out flesh to make a yummy seasoned vegetable bed which perfectly accompanies the stuffed vegetables. No waste!! Although this is a multi step recipe, it’s pretty easy and the results are worth the effort, I promise you 🙂

Serves 4

What we need:
2 courgettes
2 capsicums
2 carrots
2 potatoes
4 asparagus
6-8 cherry tomatoes
2 garlic cloves, peeled and diced
1 onion, diced
3-4 vine tomatoes
handful chopped coriander
6 slices bread
1 cup of grated mozzarella

Also have to hand:
Olive Oil
Seat Salt
Oregano Powder
Cumin Seeds

How we do:

  • Preheat the oven to 180 C/ 350 F
  • Wash all of the vegetables listed above along with cherry tomatoes. Cut in half lengthways and scoop out half of the flesh of each vegetable. (Except the asparagus and cherry tomatoes). Keep the scooped out flesh in a separate bowl.
  • Line a baking tray (Nb. I always use a non stick teflon sheet for all my baking/grilling-it’s washable and reusable 🙂 ).
  • Place vegetables on tray. Sprinkle some salt & drizzle olive oil over it. Bake for 10 minutes .
  • In the meantime, prepare stuffing by grinding the bread in a processor to form the crumbs. Add the mozzarella to the crumbs & add 1 tsp oregano, 1/2 tsp salt and 1/4 tsp pepper. Mix well.
  • To make the vegetable bed we will be using the flesh of the vegetables we saved earlier. In a pan, heat 2 tbsp olive oil. Add 1tsp cumin seeds. Once they begin to sizzle, add the garlic &onions. Cook for 2 minutes & add all the scooped out vegetables. Add the vine tomatoes. Mix well & cook for 5 minutes on medium heat.
  • Add 1-2 tsp salt (according to taste),  1 tsp pepper, 2 tsp oregano & coriander. Let it cook for another 5 minutes or until potatoes are cooked.
  • Remove the vegetables from the oven.  Spoon the breadcrumb stuffing into the vegetables. Once all are stuffed, drizzle with olive oil.
  • Put it back into the oven for a further 5 minutes.
  • Remove from oven. Spoon out the seasoned vegetable mixture from pan onto a plate, forming  bed. Place the stuffed vegetables on top. Drizzle with olive oil.
  • Balle Balle! That’s it, you’re done. Enjoy!

Paneer Masala

Paneer is an Indian cottage cheese which is so versatile. It can be baked, grilled, fried, sauteed, bbq’d…you get the point! Although it’s pretty mild in taste, it absorbs spices and flavours really well.Today’s recipe is simple to make and a great vegetarian alternative so check it out:

Serves 4

What we need:

5 tbsp olive oil
1 block of paneer (approx 250g), cut into 1 inch cubes
1 tsp cumin seeds
1 1/2 tsp turmeric powder
3 tsp salt
1 tbsp grated ginger
3 cloves garlic
1 medium onion
1 tsp paprika
1 tsp garam masala
1 green chilli
handful of fresh chopped coriander
1/2 tin plum tomatoes
1/2 cup peas (if frozen, thaw in water and strain)
5-6 mushrooms, quartered

How we do:

  • In a non stick frying pan, heat 1 tbsp olive oil. Add 1 tsp cumin seeds. Once they begin sizzle, add the paneer cubes. Now add 1 tsp salt and 1 tsp turmeric powder.
  • Lightly fry until paneer turns golden on both sides. Remove from heat.
  • In a food processer, add the onion, garlic, ginger and chilli. Now add 2 tsp salt, 1 tsp paprika, 1/2 tsp turmeric, 1tsp garam masala and the coriandor. Process until finely ground.
  • In a pan, heat 4 tbsp oil. Then add the ground up masala. Cook on medium heat until golden brown.
  • Add 1/2 tin plum tomatoes and cook for 4-5 minutes. Once the oil begins to separate from the masala, add the peas. Then add the mushrooms and the paneer. Mix well.
  • Add water so it is just covering the vegetables and paneer.
  • Cook on high heat until it boils. Check for salt.
  • That’s it you’re done! Balle Balle! Best served with fresh chappati or basmati rice.