AuthorJanella
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.
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