Légumes Farcis Provençaux, or Provencal Stuffed Vegetables, is a colorful and hearty dish that encapsulates the essence of the sun-drenched fields of Southern France. This rustic recipe features fresh vegetables like tomatoes, zucchini, and bell peppers, each hollowed out and generously filled with a savory mixture of herbed breadcrumbs, garlic, and sometimes ground meat. Baked to perfection, these stuffed treasures offer a taste of the Mediterranean with every bite, making them a perfect main or side for a leisurely lunch or dinner. Enjoy the warmth and bounty of Provencal cuisine at your table with Légumes Farcis Provençaux.
AuthorJulia ForesekCategoryAppetizers & Starters, French, VegetarianDifficultyBeginnerPrepare the Vegetables:
Preheat the oven to 375°F (190°C).
Scoop out the insides of the zucchinis, eggplants, and tomatoes to create "boats." Chop the scooped-out flesh and set it aside.
Brush the vegetable halves with 1 tablespoon of olive oil and season with salt and pepper. Arrange them on a baking sheet, cut-side up, and bake for 15-20 minutes until slightly tender.
Cook the Filling:
In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onion and garlic until translucent.
Add the chopped vegetable flesh, quinoa or rice, pine nuts, half of the Parmesan cheese (if using), basil, and parsley. Season with salt and pepper. Cook for 5-7 minutes until everything is heated through.
Stuff the Vegetables:
Remove the vegetable halves from the oven. Spoon the filling into each vegetable half, pressing down gently to pack the filling.
Bake:
Mix the breadcrumbs with the remaining Parmesan cheese and sprinkle over the stuffed vegetables.
Return the vegetables to the oven and bake for another 20-25 minutes, until the tops are golden and crispy.
Serve:
Garnish with additional fresh herbs. Serve warm as a main course or a side dish.
Ingredients
Directions
Prepare the Vegetables:
Preheat the oven to 375°F (190°C).
Scoop out the insides of the zucchinis, eggplants, and tomatoes to create "boats." Chop the scooped-out flesh and set it aside.
Brush the vegetable halves with 1 tablespoon of olive oil and season with salt and pepper. Arrange them on a baking sheet, cut-side up, and bake for 15-20 minutes until slightly tender.
Cook the Filling:
In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onion and garlic until translucent.
Add the chopped vegetable flesh, quinoa or rice, pine nuts, half of the Parmesan cheese (if using), basil, and parsley. Season with salt and pepper. Cook for 5-7 minutes until everything is heated through.
Stuff the Vegetables:
Remove the vegetable halves from the oven. Spoon the filling into each vegetable half, pressing down gently to pack the filling.
Bake:
Mix the breadcrumbs with the remaining Parmesan cheese and sprinkle over the stuffed vegetables.
Return the vegetables to the oven and bake for another 20-25 minutes, until the tops are golden and crispy.
Serve:
Garnish with additional fresh herbs. Serve warm as a main course or a side dish.
Perfect Wine Pairing:
- Rosé from Provence: The light, refreshing qualities of a Provençal rosé complement the Mediterranean flavors of the dish.
- Alternative: A light-bodied red wine, like Grenache or Pinot Noir, also pairs nicely with the savory stuffed vegetables, offering a fruity balance.
