Stéphane Reynaud

Petits Farcis aux Légumes

Stuffed Baby Vegetables

Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Baby red capsicums 6
  • Baby eggplants (aubergines) 6
  • Baby zucchini (courgettes)

Method

  1. Slice the tops off all of the vegetables and set them aside.
  2. Remove the seeds from the capsicums and hollow out the other vegetables, reserving the flesh. Peel and chop the shallots and garlic, sauté them in the olive oil with the vegetable flesh, and cook the mixture to a stew-like consistency.
  3. Chop the herbs and mix them with the stewed vegetables.