For the tomatoes, cut off the tops and remove the centers. Make up the couscous with hot water and when ready mix together with the remaining ingredients. Use to stuff the tomatoes then place onto a baking tray. Place on the tops, drizzle with a little olive oil and bake in the oven at 200°c for 10 minutes. For the vegetables, slice into chunky pieces and lay side by side on a large baking tray. Brush with the melted garlic butter. Mix together the breadcrumbs, Parmesan, parsley and season with salt and pepper. Generously sprinkle this mixture over the vegetables and drizzle lightly with olive oil. Bake in the oven at 200°c for 15-20 minutes, or until golden brown. Serve the stuffed tomatoes and gratinated vegetables on a large wooden platter with sliced crusty bread, gbejniet and the dip.

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