- Preparation time
- 25 mins
- Cooking time
- 30 mins
- Difficulty
- easy
- Serves
- 2 people
- Meal course
- Meals
- Posted by
- Posted on
- April 15, 2019
- 1 large
- Zucchini
- 1 large
- Eggplant
- 2 small
- onions, chopped
- 1 clove
- garlic, crushed
- 0 as needed
- marjoram
- 1 large
- green bell pepper
- 0 as needed
- soup stock
[wpurp-searchable-recipe]Stuffed Mixed Vegetables, zucchini, eggplant, onions, garlic, bell pepper, marjoram, soup stock,, ; – [/wpurp-searchable-recipe]
- Cut the zucchini and eggplant in half, scoop out the pulp of the eggplant (carefully leaving a shell) and cook with the onion, crushed garlic and marjoram.
- Cut the peppers in half and take out the seeds.
- Stuff the eggplant, zucchini and peppers with the mixture and put in a shallow baking dish on a layer of onion rings.
- Bake at 300-350° F (149-177° C) until the pepper is done.
- Add a little soup stock if the dish seems to be getting dry.
- Serve with tomato sauce.
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