Gratin Stuffed Vegetables
Main course
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Cook Time
1 h 5 min
Servings
8
Difficulty
Easy
Prep Time
20 Min
Description
These gratin stuffed vegetables are a delicious and colorful summer dish, perfect for a light dinner or a family lunch. I often prepare them when I have vegetarian guests, because they are always a success! Eggplants, zucchini, tomatoes, onions and peppers are transformed into tasty boats, stuffed with a flavorful filling based on stale bread, capers, olives and sun-dried tomatoes. The baked gratin makes them irresistible. A simple, economical and rich in Mediterranean flavor dish, ideal to be enjoyed both hot and cold. They are prepared in a short time and are also perfect for a picnic!
Ingredients (16 ingredients)
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Long eggplants
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Zucchini
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Tomatoes
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Onions
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Peppers
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Stale bread
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Breadcrumbs
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Capers
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Pitted green olives
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Sun-dried tomatoes in oil
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Milk
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Extra virgin olive oil (EVO)
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Chopped parsley
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Garlic
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Fine salt
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Black pepper
Preparation (7 steps)
Preparation of the vegetables
Wash the eggplants, zucchini, tomatoes, onions and peppers thoroughly. Put the eggplants, zucchini and onions in the Varoma. Fill the bowl with 1000 ml of water. Position the Varoma and cook for 15 Min./Varoma/Stufe 1.
Empty the vegetables
Let the vegetables cool slightly. Cut the eggplants and zucchini in half lengthwise. With the help of a spoon, remove the internal pulp to form "boats". Cut off the top of the onions and remove the central part. Also remove the upper cap of the tomatoes, remove the seeds, then sprinkle them with salt and leave them upside down for about ten minutes.
Preparation of the filling
Empty the peppers of the seeds. Put the sun-dried tomatoes in oil in the bowl and chop coarsely for 3 Sec./Stufe 5. Transfer to a bowl.
Chop olives, capers and garlic
Add the pitted green olives and desalted capers to the bowl and chop for 3 Sec./Stufe 5. Add a clove of garlic and chop for 3 Sec./Stufe 7. Transfer to the bowl with the sun-dried tomatoes.
Add the ingredients to the filling
Add the chopped parsley, breadcrumbs, stale bread soaked in milk and well squeezed, a pinch of salt and pepper in the bowl. Mix all the ingredients well.
Fill the vegetables
Fill the vegetable boats with the prepared mixture and place them on a baking sheet lined with baking paper. Season the vegetables with a drizzle of extra virgin olive oil.
Gratin in the oven
Bake in a static oven preheated to 180°C for 40-45 minutes, or until the vegetables are cooked through and the surface is golden brown. Remove from the oven and serve.
Finished cooking? Great! 🎉
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Created by
Giulia Costa
2
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Milk (including lactose)
- Celery
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