Description

Vegetables stuffed with a delicious bread and cheese stuffing. Perfect as a side dish or appetizer.

Ingredients

4 cups of day old bread cut into 1 cubes (About 4 thick slices) 1 cup vegetable stock or milk ¼ cup dried onions 1 tablespoon dried Italian seasoning 1 tablespoon garlic powder ½ teaspoon kosher salt ¼ teaspoon black pepper 1 cup parmesan cheese (½ cup for stuffing) 1 cup shredded provolone or mozzarella cheese (½ cup for stuffing) 2 large eggs, lightly beaten Vegetable assortment: 2 medium zucchini 2 medium summer squash 2 medium bell peppers, cut in half top to bottom to make 2 boats or 6 small (any color) 2 medium ripe tomatoes, cut in half top to bottom to make 2 boats ½ cup olive oil Salt & pepper to taste Parmesan cheese Provolone or mozzarella

Instructions

Place the bread cubes and dried onions in a large mixing bowl, pour the stock or milk over and toss, set aside and let them sit 5-10 minutes to absorb the liquid. When the liquid has been absorbed (using your hands) squeeze excess liquid from the bread and place in another large bowl. Sprinkle the Italian seasoning, garlic powder, salt & pepper, parmesan and provolone cheese, over the bread crumbs and mix to combine well. Pour in the beaten eggs and mix until well combined. Set aside. To prepare vegetables: Trim off the ends and slice in half lengthwise. Scoop out the central pulp and any seeds with a teaspoon so each half resembles a hollowed boat. Cut into desired serving-size pieces, In a large bowl add ½ cup olive oil and salt & pepper to taste, add the vegetables and toss to coat. Lightly stuff each of the vegetable boats (1-2 tablespoons give or take) with the stuffing and place on a baking sheet (pour any remaining olive oil from the bowl over the top) about 2 inches apart. Bake in a preheated 375 degree oven for 20-25 minutes. Remove from oven and sprinkle the rest of the parmesan and provolone cheese over the tops, return to the oven and bake till cheese is melted and golden brown, about 15-25 minutes, depending on how even the oven temp is.

Makes

About 3 dozen pieces

Additional Comments

Note in the video I cut the top of the tomato off and filled, you can also cut the tomatoes top to bottom and stuff both halves. Use whatever kind of vegetable that can be used as a vessel you like.

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