Vegetarian Stuffed Vegetables Recipe (Niçoise style)
Sunny days, the sound of cicadas, the scent of pine trees, the blue sky… It's finally summer, and it's all we can think about! Wouldn't it be the perfect time to pair your summer recipes with elegant and delightful Côtes de Provence rosés? Perfect timing!
Instructions: Cut the tops off all the mini peppers and remove the seeds using a melon baller or a small spoon. Hollow out the tomatoes and reserve the pulp for the stuffing.
Cut the courgettes into large pieces and mix them with olive oil, garlic, salt, pepper, thyme and rosemary. Roast in the oven for 25 minutes at 160°C until they are completely tender and lightly browned.
Blend the roasted zucchini with the roasted garlic, rice, eggs, 50 grams of Parmesan cheese, the reserved tomato pulp, and 50 grams of breadcrumbs. Season and add a drizzle of olive oil. Stir in the chopped herbs and transfer the mixture to a piping bag.
Spread the baby vegetables on a baking sheet, season with salt and pepper, and fill them with the stuffing before sprinkling with breadcrumbs and the remaining Parmesan cheese. Drizzle with a generous amount of olive oil before baking in the oven for 30 to 40 minutes at 160°C (325°F).
