In
AuthorJanella
Rating
Yields1 Serving
 1 tbsp olive oil
 1 clove garlic, finely grated
 2 anchovies (as many as you like)
 ½ cup cooked millet
 ½ cup mixed herbs like oregano and/or basil, chopped
 ¼ cup olives, roughly chopped
 1 red capsicum, halved and de-seeded
 1 large tomato, halved and de-seeded
 1 eggplant, halved and flesh partly scooped out
 1 zucchini, halved and de-seeded
 1 tbsp capers
 lemon rind to taste
1

In a pan lightly cook the garlic and anchovies with the oil then mix through the millet, herbs, olives and left over veggies.

3

Stuff this mixture into the vegetables, drizzle with olive oil and bake in oven at 180c.

Serves 2

Ingredients

 1 tbsp olive oil
 1 clove garlic, finely grated
 2 anchovies (as many as you like)
 ½ cup cooked millet
 ½ cup mixed herbs like oregano and/or basil, chopped
 ¼ cup olives, roughly chopped
 1 red capsicum, halved and de-seeded
 1 large tomato, halved and de-seeded
 1 eggplant, halved and flesh partly scooped out
 1 zucchini, halved and de-seeded
 1 tbsp capers
 lemon rind to taste

Directions

1

In a pan lightly cook the garlic and anchovies with the oil then mix through the millet, herbs, olives and left over veggies.

3

Stuff this mixture into the vegetables, drizzle with olive oil and bake in oven at 180c.

Stuffed Veggies
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