Roasted Stuffed Vegetables

Ingredients

• 3 zucchini
• 3 eggplants
• 2 yellow bell peppers
• 1 red bell pepper
• 4 tomatoes
• 1 onion
• 1 Garlic clove
• 2 sprigs Basil
• 2 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Wash and trim the vegetables. Remove the ends of 2 zucchinis and 2 eggplants, cut them crosswise into halves and hollow out the centers. Cut the yellow bell peppers crosswise and remove seeds and white membranes. Halve 2 tomatoes and hollow them out.

2. 2.

   Finely dice the remaining vegetables. Peel and finely chop the onion and garlic. Wash basil, shake dry, pluck leaves and chop.

3. 3.

   Brush a baking dish with 1 tsp oil and place the hollowed vegetables in it.

4. 4.

   Heat 1 tbsp olive oil in a pan and sauté onion and garlic until translucent. Add the diced vegetables (except tomato cubes), cook briefly, season with salt and pepper.

5. 5.

   Fold tomatoes and basil into the sautéed mixture. Fill the hollowed peppers, eggplants, zucchinis, and tomatoes with the mix, drizzle remaining oil on top, and bake in a preheated oven at 180 °C (160 °C fan) for about 20 minutes. Remove and serve immediately.