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🍽️ Verdure ripiene al forno

155 kcal · 30 min · 4 porzioni

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Ingredienti

Preparazione

  1. 1. Wash the vegetables thoroughly and remove any dirty or wilted parts.
  2. 2. Cut off the ends of the zucchini and eggplants.
  3. 3. Cut the zucchini and eggplants in half crosswise.
  4. 4. Hollow out the zucchini and eggplant halves using a spoon.
  5. 5. Cut the yellow bell peppers in half crosswise as well.
  6. 6. Remove the seeds and white inner membranes from the bell peppers.
  7. 7. Cut the tomatoes in half crosswise.
  8. 8. Carefully hollow out the tomato halves.
  9. 9. Finely dice the remaining vegetables.
  10. 10. Peel the onion and garlic.
  11. 11. Finely chop the onion and garlic.
  12. 12. Wash the basil and shake it dry.
  13. 13. Pluck the basil leaves from the stems.
  14. 14. Finely chop the basil leaves.
  15. 15. Brush a baking dish with one teaspoon of oil.
  16. 16. Place the hollowed-out vegetable pieces into the dish.
  17. 17. Heat one tablespoon of oil in a frying pan.
  18. 18. Sauté the onion and garlic in it until translucent.
  19. 19. Add the remaining vegetables (except the diced tomatoes) to the pan.
  20. 20. Sauté the vegetables briefly.
  21. 21. Season the mixture with salt and pepper.
  22. 22. Fold the diced tomatoes into the sautéed vegetables.
  23. 23. Fold the basil leaves into the vegetable filling.
  24. 24. Fill the bell peppers with the vegetable mixture.
  25. 25. Fill the eggplant halves with the vegetable mixture.
  26. 26. Fill the zucchini halves with the vegetable mixture.
  27. 27. Fill the tomato halves with the vegetable mixture.
  28. 28. Drizzle the stuffed vegetables with the remaining oil.
  29. 29. Preheat the oven to 180 degrees Celsius (convection 160 degrees or gas level 2–3).
  30. 30. Bake the vegetables in the preheated oven for about 20 minutes.
  31. 31. Remove the vegetables from the oven.
  32. 32. Plate the dish immediately and serve.

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