Stuffed Roasted Veg

The veg:

2 medium aubergines, sliced in half, scored and roasted in a hot oven for 25 min

2 medium courgettes with middle scooped out

2 large onion shells (outer rings removed by peeling the onion, chopping the top and bottom off) 

The filling:

250 g Quorn

100 g crumbled feta cheese

2 large oatcakes crushed into crumbs

1 roasted red pepper, skinned and chopped

4 pieces of chopped sun dried tomato 

1 medium onion chopped and fried until soft

4 crushed garlic cloves

2 tsp ground cumin

2 tsp dried parsley (or 20 g fresh)

1 tbs tomato paste

Salt and pepper to taste

Olive oil for frying

Fry the ingredients starting with the onions, once softened add the garlic and stir then add all the remaining ingredients

Assembling:

Place the aubergines and courgettes in an oven proof dish and spoon the filling in

Roll the onion shells and stand them up in the oven proof dish and fill 

Sprinkle the topping on

Cooking:

Cover with foil and bake in a hot oven for 25 min, then remove the foil and cook for a further 15 minutes.