Recipe courtesy of Ross Burden
Recipe courtesy of Ross Burden
Watch how to make this recipe.
Stuffed Vegetables
Getting reviews...
- Total: 1 hr 5 min
- Prep: 30 min
- Cook: 35 min
- Total: 1 hr 5 min
- Prep: 30 min
- Cook: 35 min
Ingredients
Directions
- If necessary, cut small vegetables in half. Hollow out the vegetables or pieces to make space for stuffing. If using eggplants, sprinkle them with salt and leave to drain for 20 minutes; rinse, drain and dry. Blanch other vegetables briefly in boiling salted water to start the softening process and to fix their colors. Preheat oven to 350 degrees. Fry the onion and garlic gently in the oil until softened, then allow to cool slightly. Mix the egg with the thyme and bread crumbs and season well with salt and pepper. Add the onion and mix well. Stuff the vegetables with the onion and thyme mixture, not packing the stuffing too tightly. Place in a greased baking tray. Drizzle the butter over the vegetables and sprinkle the cheese. Bake for about 30 minutes or until the smell of the vegetable starts to waft around you and your gastric juices start to flow. Serve hot or warm with a little extra oil and bread.;
Looking for Something Else?
Related Pages
- Rice Paper Wraps with Vegetables Recipe
- Pickled Vegetables Recipe
- Stir Fry of Quinoa and Vegetables Recipe
- Julienne of Winter Root Vegetables Recipe
- Creamy Orzo with Fresh Vegetables Recipe
- Baked Salmon Fillets and Vegetables Recipe
- Roasted Baby Monkfish with Bacon and Root...
- Rosalia's Chicken Stew with Vegetables Recipe
- Shrimp Stuffed with Apple and Vegetables Recipe