It is practically the vegetables of the ratatouille which, stuffed with a mixture of sausage meat, herbs and garlic bread, constitute this summer assortment.
Difficulty:[usr 2]
Crust the bread and cut the crumb into small dice. Put them in a bowl, sprinkle them with milk and leave to soak while preparing the vegetables and the stuffing.
Cut the peppers in half lengthwise, remove the peduncle, seeds and inner septa. Cut the aubergines in half and hollow out the pulp with a spoon, do the same with the zucchini. Finally, cut the tomatoes in half and remove 1 tablespoon of pulp from each tomato half.
Put the eggplant and zucchini pulp in a salad bowl, chop it coarsely. Also add the tomato pulp and mix.
Peel and chop the onion and the garlic cloves, add them to the salad bowl along with the sausage meat, 3 tablespoons of parsley and 2 tablespoons of thyme. Mix thoroughly.
Squeeze the milk-soaked bread thoroughly. Crack the eggs and beat them into an omelet. Add the drained bread and the beaten eggs to the stuffing, salt and pepper. Preheat the oven to 180°C.
Stuff the peppers, aubergines, zucchini and tomatoes with the preparation by mounting it in a dome. Drizzle them with a few drops of olive oil. Arrange the stuffed vegetables in a baking dish and cook them in the oven for 40 to 45 minutes.
These stuffed vegetables can be served hot, warm or even cold. You can prepare them in advance for a picnic, for example. If you find very small vegetables, the assortment is even more decorative. Garnish the dish with fresh basil leaves, if desired.
Recommended drink:Bellet red.
Source:Les Cuisines Régionales de France. Provence. Editions du Fanal.
