Name: Mario’s Italian Stuffed Veggies
Yield: Serves 2
Cuisine: Italian
Ingredients: 1 big tomato; 1 courgette (zucchini); 2 (bell) peppers – 1 yellow, 1 red; 2 aubergines (eggplants); 1 red onion or 2 small shallots, finely chopped; 15 g (½ oz / ¼ cup) gluten-free breadcrumbs; 2 handfuls of parsley (60 g / 2½ oz), finely chopped; pinch of salt and pepper, to taste; drizzle of Pumpkin Seed Pesto; good drizzle of olive oil; basil

Preparation info

Serves
2

Difficulty
Easy

Appears in

Happy Vegan Food

By Bettina Campolucci Bordi

Published 2022

About

A steady favourite in the Bordi family. My larger-than-life Italian father-in-law makes these wonderful stuffed veggies on visits.

Ingredients

2 aubergines (eggplants)
1 courgette (zucchini)
2 (bell) peppers

Method

Preheat the oven to 240°C (450°F/Gas 8).

While the oven is heating up, cut all of the vegetables, except the onion, in half and scooping out the insides. Place the scooped-out flesh of the aubergines and courgette into a bowl, but discard the insides of the tomato and peppers.

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Mario’s Italian Stuffed Veggies

Ingredients

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