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PETITS LÉGUMES FARCIS - Stuffed baby vegetables

PREP TIME: 1h 30 mins
COOK TIME: 20 mins
TOTAL TIME: 1h 50 mins

SERVING SIZE: serves 6

Ingredients

Principal ingredients
12 tomatoes, approximately 4cm (1.5") in diameter
12 button mushrooms, approximately 4cm (1.5") in diameter
12 round zucchini, approximately 4cm (1.5") in diameter

Stuffing
½ onion, chopped
30 ml (2 tbsp)olive oil
salt, freshly ground pepper
4 slices stale bread, crust cut off
1 tbsp chopped parsley
2 tbsp pine nuts

To serve
olive oil
arugula leaves

Method

1. Preheat the oven to 360°F.
2. Cut the tops off the tomatoes and set aside. Using a melon baller, remove the flesh and seeds from the centre of the tomatoes and reserve for the sauce. Sprinkle the inside of the tomatoes with salt and place them upside down on a plate covered in paper towel. Set aside. Remove the tops and flesh of the zucchini as for the tomatoes. Set the flesh aside for the filling. Rub any earth off the mushrooms with a dry paper towel. Snap off the stems and set aside for the filling.
3. Filling: In a shallow pan over low heat, sweat the onions in olive oil until translucent. Finely chop the mushrooms and zucchini. Add to the onions. Season. Cook until no liquid remains. Once cooked, transfer to a clean bowl and allow to cool. Process the bread into breadcrumbs and add to the vegetables along with the parsley and pine nuts. Taste and season accordingly.
4. Blanch the zucchini for 30 seconds in boiling salted water. Refresh under running cold water and drain well. Salt the mushrooms and fill the mushrooms, tomatoes and zucchini with the stuffing. Place the tops back on filled zucchini and tomatoes. Place the vegetables in an oiled heat proof dish, drizzle with olive oil and bake for approximately 20 minutes.
5. Sauce: blend the reserved tomato flesh and strain through a fine meshed sieve. Transfer to a small pan and reduce by half over medium heat. Season and keep warm. Add a drizzle of olive oil.
6. To serve: arrange the Stuffed baby vegetables onto plates with a drizzle of sauce and a few arugula leaves.