Little Stuffed Vegetables Provencal Recipe

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Ingredients:

Serving

6 whole white onions
3 small eggplants, halved
6 small round zucchinis
3 bell peppers, halved and seeded
6 tomatoes
12 cups water
3 tbsp cooking salt
1/3 cup olive oil
1 1/4 cups bread crumbs
1/3 cup olive oil
1 lb bulk sausage meat
5 cloves garlic, chopped
1/2 cup plus 2 tbsp chopped parsley
3 tbsp chopped basil
5 slices bread pulverized into bread crumbs
7 tbsp milk
3 eggs, beaten
3/4 cup grated parmesan
salt and pepper
serving suggestion : stuffed zucchini blossoms , recipe follows
2 tbsp olive oil
1 medium zucchini, finely chopped
1 tbsp chopped parsley
2 leaves of basil, chopped
1 clove garlic, finely chopped
salt and pepper
1 tbsp bread crumbs
1 small egg beaten
6 zucchini blossoms
1 packet/ cube chicken bouillon
1/2 cup boiling water

Directions:

Vegetable stuffing:
Cut off the top quarter of each onion, round zucchini, and tomato. Hollow out all the vegetables (except peppers and flowers) with the help of a spoon or small knife, leaving a thick wall. Save the tops and carved-out parts and chop.
In a saucepan, immerse the hollowed-out halved eggplants in the 12 cups of salted water (unheated). Allow to soak while stuffing is prepared.
In a skillet heat 1/3 cup olive oil on a low flame and saute the reserved chopped vegetables until just tender, stirring lightly and frequently. In a large bowl combine the fresh bread crumbs and milk, and allow to soak briefly. Then add the Sauteed vegetables, sausage meat, garlic, chopped parsley, basil, beaten eggs, Parmesan, salt, and pepper. Mix well.
Remove the eggplant from the water. Bring this water to a boil and briefly blanch the vegetables separately in this order: white onions, zucchinis, peppers, eggplant (not the tomatoes or stuffed zucchini blossoms). Drain them on a clean towel or paper towel.
Spoon the sausage stuffing into each vegetable, then sprinkle with bread crumbs. Arrange in a baking dish that has been oiled on the bottom with olive oil. Bake uncovered in a preheated 400 degree F oven for about 15 to 20 minutes. For each person, arrange 1 piece of each kind of vegetable on a plate.
Optional: For a true Provencal touch (and if they are available) prepare Stuffed Zucchini Blossoms and add one to each plate.
Stuffed Zucchini Blossoms:
In a skillet with 2 tablespoons olive oil, saute the finely chopped zucchini 5 to 8 minutes on a low flame. Remove from the heat and add parsley, basil, garlic, salt, and pepper. Let cool, then add breadcrumbs and the beaten egg. Mix well.
Preheat oven to 400 degrees F.
With the fingers, partially open each blossom's petals and place a spoonful of stuffing inside. Carefully close the petals. Put the stuffed blossoms side by side in a shallow roasting pan. Dissolve the bouillon cube in the boiling water and add the remaining olive oil. Pour liquid over blossoms and cover with aluminum foil. Bake for approximately 20 minutes. Arrange on a dish. Can be eaten hot or cold.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	703.42 Kcal (2945 kJ)
Calories from fat	410.92 Kcal
		% Daily Value*
Total Fat	45.66g	70%
Cholesterol	143.46mg	48%
Sodium	848.52mg	35%
Potassium	1192.91mg	25%
Total Carbs	51.97g	17%
Sugars	20.78g	83%
Dietary Fiber	12.17g	49%
Protein	22.57g	45%
Vitamin C	92.5mg	154%
Vitamin A	1.5mg	49%
Iron	27.5mg	153%
Calcium	352.2mg	35%

Amount Per 100 g
Calories	59.05 Kcal (247 kJ)
Calories from fat	34.49 Kcal
		% Daily Value*
Total Fat	3.83g	70%
Cholesterol	12.04mg	48%
Sodium	71.23mg	35%
Potassium	100.14mg	25%
Total Carbs	4.36g	17%
Sugars	1.74g	83%
Dietary Fiber	1.02g	49%
Protein	1.89g	45%
Vitamin C	7.8mg	154%
Vitamin A	0.1mg	49%
Iron	2.3mg	153%
Calcium	29.6mg	35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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