Name: Petits Farcis aux Légumes (Stuffed Baby Vegetables)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: For 6
Cuisine: French
Ingredients: Garlic 2 cloves; Salt, pepper; Mint 1 bunch; Pouring cream 100 ml; Baby zucchini (courgettes) 6; White wine 300 ml; French shallots 2; Basil 1 bunch; Tarragon 1 bunch; Leftover roast veal or pork 300 g; Soft white sandwich bread 3 slices; Baby eggplants (aubergines) 6; Baby red capsicums 6; Olive oil; Green tomatoes 6; Red tomatoes 6

Preparation info

For
6

Difficulty
Easy
Ready in
50 min

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

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

Method

Slice the tops off all of the vegetables and set them aside.
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.
Chop the herbs and mix them with the stewed vegetables.