Eat fresh, eat well- Make mine veg
The Australian Women's Weekly Food|Issue 77 2021
We show you how easy it is to create fuss-free, meat-free dishes with big, bold flavours.

Mediterranean filled banana chillies

PREP + COOK TIME 30 MINUTES SERVES 4

FIVE INGREDIENTS

6 large banana chillies (600g)

1½ cups (240g) chargrilled mixed marinated eggplant and roasted red capsicum slices

¾ cup (100g) pitted green olives

100g provolone cheese

150g olive sourdough

STAPLES

1 tablespoon extra virgin olive oil sea salt fl akes freshly ground black pepp

1 Preheat the oven to 200°C/180°C fan. Line a large oven tray with baking paper.

2 Cut banana chillies in half lengthways. Trim, then discard seeds and membrane.

3 Coarsely chop eggplant and capsicum mix, and the olives; combine in a medium bowl. Fill chillies with vegetable mixture.

4 Coarsely chop the cheese; tear the sourdough into small pieces. Top chillies evenly with cheese and sourdough. Drizzle with the oil; season with salt and pepper.

5 Roast chillies for 20 minutes or until golden, the cheese is melted and sourdough is crispy.

Chargrilled broccoli steaks with watercress salad

PREP + COOK TIME 20 MINUTES SERVES 4

FIVE INGREDIENTS

1 large head broccoli (500g)

1 large pomegranate (430g)

250g marinated Persian fetta, drained

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