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Stuffed Vegetables, Roasted (D, KLP, TNT)
Source: Unknown
Serves: 4 to 6

1 yellow pepper
1 red pepper
1 eggplant
2 zucchini
5 to 6 tbsp. fine matzo meal
1 egg, beaten
3 tbsp. parsley, finely chopped
1 garlic clove, finely chopped
5 ounces strong cheddar cheese, cut into small cubes
5 ounces mozzarella, cut into small cubes
2 tbsp. Parmesan cheese, freshly grated
Olive oil, for drizzling
Salt and black pepper

Preheat oven to 400°F.

Cut the peppers in half. Clean out the seeds.

Cut the eggplant and zucchinis in half, lengthwise and carefully scoop out the flesh, leaving a boot-shaped vegetable.

Add the matzo meal to the vegetables' flesh, egg, parsley, garlic, cheeses, and salt and pepper.

Fill the cavities of the vegetables with the mixture, packing it loosely.

Place the stuffed vegetables on an oiled baking tray, drizzle each generously with the oil. Bake for 35 minutes, until the vegetables are tender and the filling is brown.

Poster's Notes:
Can be eaten hot or cold.

Posted by Carol Fox

Nutritional Info Per Serving:N/A