Gratinated stuffed vegetables are a classic of Mediterranean cuisine, a dish that immediately evokes sunny summers and the intense aromas of the vegetable garden. In my family, this dish has always had a special place. I remember my grandmother, originally from Sicily, who prepared them with love, using the fresh products of her garden. Each vegetable had its own unique flavour, enhanced by the rich and tasty filling. Aubergines, with their spongy texture, absorb the flavours of the filling, becoming incredibly tasty. Courgettes, more delicate, add a touch of freshness. Tomatoes, juicy and tart, balance the richness of the filling. Onions, steamed in the Varoma, soften and release their sweet aroma. Peppers, finally, with their slightly bitter taste, complete the aromatic picture. Filling is the heart of this dish. Stale bread, softened in milk, gives consistency and volume. Capers and olives, with their salty and decisive flavour, add a Mediterranean touch. Sun-dried tomatoes in oil, coarsely chopped, give an intense and concentrated flavour. Garlic and parsley, finely chopped, flavour the filling and make it irresistible. Breadcrumbs, finally, help to bind the ingredients and create a golden crust in the oven. To prepare this dish with the Thermomix®, I recommend cooking the vegetables in the Varoma to prevent them from falling apart. It is important not to overcook them, otherwise they will become too soft and difficult to fill. For the filling, I recommend chopping the ingredients at a moderate speed, to avoid obtaining a paste. If you prefer a lighter filling, you can replace the stale bread with fresh breadcrumbs. This dish lends itself to numerous variations. For a vegetarian version, you can use a grated vegetable cheese instead of breadcrumbs. For a vegan version, you can replace the milk with vegetable milk and the cheese with nutritional yeast flakes. You can also add other vegetables to the filling, such as carrots, celery or mushrooms. As for the spices, you can use oregano, basil, thyme or rosemary, depending on your taste. Gratinated stuffed vegetables are perfect to be enjoyed both hot and cold. You can serve them as an appetizer, side dish or main course. They go well with a mixed salad, a side of baked potatoes or a yogurt sauce. They are also ideal for a picnic or a packed lunch. Gratinated stuffed vegetables can be stored in the refrigerator for 2-3 days. You can also prepare them in advance and bake them in the oven shortly before serving. In this case, I recommend storing the stuffed vegetables in the refrigerator and baking them in the oven for about 30 minutes.

Gratinated Stuffed Vegetables

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Description

Ingredients (16 ingredients)

Preparation (7 steps)

Preparation of vegetables

Empty the vegetables

Preparation of the filling

Chop olives, capers and garlic

Add the ingredients to the filling

Fill the vegetables

Gratinate in the oven

Finished cooking? Great! 🎉

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