What do you eat as a vegetarian?!

I often get asked what I eat as a vegetarian. This question shocks me initially (I feel everyone should be enlightened in regards to vegetarianism these days!) but on reflection I realise that everyone is only acting on what they know and how they were raised (how can someone fed meat and three veg everyday know any different?). I thought I would add some interesting vege recipes here to enlighten the meat eaters and provide delicious recipes for us all to use. There are great recipes on the Vegetarian Society website including ideas and recipes for holidays and festivals.

Griddled Aubergine Stacks (suitable for vegans)
This recipe is completely dairy free, but if you like cheese then these vegetable stacks are lovely topped with a slice of griddled Halloumi. The sauce should be dotted with lots of tiny pieces of tomato and pepper, which form the 'confetti'.

A little olive oil
1 large aubergine, cut into rings
2 beef tomatoes, skinned and cut into ringszest of one lemon, finely chopped
Few sprigs of fresh sage, chopped
Few sprigs of fresh thyme, chopped
Few fresh chives, finely chopped
salt and freshly ground black pepper
Balsamic vinegar, to taste
4 slices Halloumi cheese, lemon zest, to garnish
chives or chive flowers, to garnish

Tomato confetti sauce:
1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, crushed
225g/8oz fresh ripe full-flavoured tomatoes, skinned and finely chopped
15Oml/1/4 pint vegetarian white wine
1 yellow or red pepper, roasted, skin removed and cut into strips, then
across into diamonds
1 teaspoon balsamic vinegar
Salt and pepper

First make the sauce. Heat the olive oil in a suacepan and fry the onion gently with the garlic. Add half of the chopped tomatoes and the white wine and cook for five minutes. Blend unfit smooth. Mix in the rest of the chopped tomatoes with the pepper pieces and 1 teaspoon of balsamic vinegar. Season to taste.

Brush the griddle with olive oil and cook the aubergine slices so that they are seared with stripes. Put on one side and keep warm. Grill the beef tomato slices gently.

Mix the lemon and herbs together and season well. On individual serving plates, layer the aubergine, tomato and herb mix. Drizzle with a little balsamic vinegar. Repeat until all the layers are used up and top with a slice of tomato and a sprinkling of the herb mixture. Grill the slices of Halloumi and arrange on top of each stack, garnished with lemon zest and chives. Drizzle tomato confetti sauce around the plate and decorate with chives or chive flowers. Serve warm.