Name: Provencal Stuffed Vegetables (Légumes Farcis Provençaux)
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 2 zucchinis, halved lengthwise; 2 bell peppers, halved and deseeded; 2 tomatoes, halved; 2 small eggplants, halved lengthwise; 3 tablespoons olive oil, divided; 1 onion, finely chopped; 3 cloves garlic, minced; 1 cup cooked quinoa or rice; 1/4 cup pine nuts or chopped almonds; 1/2 cup grated Parmesan cheese (optional for vegan); 2 tablespoons fresh basil, chopped; 2 tablespoons fresh parsley, chopped; Salt and pepper to taste; 1/4 cup breadcrumbs (use gluten-free if necessary); Additional herbs for garnish

AuthorJulia ForesekCategoryAppetizers & Starters, French, VegetarianDifficultyBeginner

Yields6 Servings

Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

2 zucchinis, halved lengthwise

2 bell peppers, halved and deseeded

2 tomatoes, halved

2 small eggplants, halved lengthwise

3 tablespoons olive oil, divided

1 onion, finely chopped

3 cloves garlic, minced

1 cup cooked quinoa or rice

1/4 cup pine nuts or chopped almonds

1/2 cup grated Parmesan cheese (optional for vegan)

2 tablespoons fresh basil, chopped

2 tablespoons fresh parsley, chopped

Salt and pepper to taste

1/4 cup breadcrumbs (use gluten-free if necessary)

Additional herbs for garnish

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.

Ingredients