Baked Stuffed Vegetables Provencal
Basil and garlic flavor the bread crumbs used to fill the hollowed out vegetables in this hot side dish. It's a great dish to serve on a cool fall evening.
Ingredients
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2 medium firm plum tomatoes (8 to 9 ounces total)
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1 medium zucchini* (8 ounces)
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1 medium Japanese eggplant* (about 6 ounces)
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2/3 cup olive oil
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1/3 cup snipped fresh basil
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3 tablespoons minced shallots
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4 cloves garlic, minced
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1/4 teaspoon coarse (kosher) salt
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1-1/4 cups fine dry bread crumbs
Directions
1.
For vegetables: Halve tomatoes lengthwise; scoop out seeds. Cut zucchini into 3-inch lengths; hollow out halfway down one end with a melon baller. Cut Japanese eggplant into thirds; halve and slightly scoop out; set aside.
2.
For stuffing: In a small bowl, combine oil, basil, shallots, garlic and salt. Stir in bread crumbs; mix well.
3.
Fill each vegetable with a few spoonfuls of filling. Arrange the vegetables in a 15x10x1-inch baking pan. Bake in a 400 degree F oven for 10 to 15 minutes or until the vegetables are tender but hold their shape and the bread crumbs begin to brown. If necessary, remove tomatoes after 10 minutes of baking, as they may get done sooner than the other vegetables. Makes 6 servings.
Note
If you like, use 8 ounces baby zucchini in place of the 1 medium zucchini or 1 baby eggplant in place of the Japanese eggplant. Cut baby zucchini lengthwise and use a paring knife to cut out a thin wedge of pulp lengthwise from each half. Cut each baby eggplant lengthwise and slightly scoop out.
Nutrition information
Calories 322, Total Fat 26 g, Cholesterol 0 mg, Sodium 688 mg, Carbohydrate 21 g, Fiber 3 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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