Recipe courtesy of Ross Burden

Stuffed Vegetables

  • Total: 1 hr 5 min
  • Prep: 30 min
  • Cook: 35 min
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Ingredients

18 small Roma tomatoes

1 medium onion, finely diced

2 garlic cloves, finely chopped

3 tablespoons olive oil

2 eggs, well beaten

1 tablespoon fresh thyme leaves

7 ounces fresh white bread crumbs

2 ounces butter, melted

2 ounces Parmesan, freshly grated

Salt and pepper

Directions

  1. 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.;

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