Recipes • NZ Vegetarian Society

Ingredients

• 1 aubergine, cut into large dice
• 1 tsp salt
• 1 red onion, diced
• 2 cloves garlic, sliced
• 400g tomatoes, canned, passata or grated
• 1/4 Cup olives, pitted and sliced
• 1 sweetcorn cob, kernels only
• 1/4 Cup olive oil
• 1 Cup quinoa, white or red or mixed
• 400ml water
• 1 Tbs dried oregano or 4 sprigs fresh
• 2 bay leaves
• Sweetcorn kernels
• 1/2 tsp cracked black pepper
• 4-6 capsicum, tops cut off and reserved, but seeds scooped out
• 1 marrow, sliced into 3cm thick slices with seeds removed
• 4-6 tomatoes, tops cut off (preferably with the stalks intact) and reserved, but seeds scooped out
• 4-6 potatoes, scrubbed and sliced halfway through at 3mm intervals
• 2 Tbs butter or olive oil
• 4 sprigs fresh sage, leaves only
• 1/4 Cup almonds
• 200g feta cheese, dairy or alternative, crumbled