Provencale Stuffed Vegetables Recipe
Provencal Stuffed Vegetables is a delicious French recipe which is quite simple to prepare. I made this Provencal Stuffed Vegetables last week for a party, and my guests were thoroughly impressed. Don't miss out on this recipe and try it out in your very own kitchen.
Ingredients
| Small round or oval eggplants - 3 | ||
| Young zucchini - 3 | ||
| Small red pepper - 1 | ||
| Small yellow pepper- 1 | ||
| Small ripe tomatoes- 6 | ||
| Small onions- 3 | ||
| Large zucchini flowers - 6 | ||
| Lean veal- 5 thin slices | ||
| Button mushrooms | 1 Cup (16 tbs), sliced | |
| Thyme Sprig | 1 | |
| Ham slices | 4 | |
| Garlic | 1 Clove (5gm) | |
| Marjoram leaves | 2 Teaspoon, chopped | |
| Veloute sauce- 2-3 tbsp | ||
| Egg | 1 | |
| Hard cheese | 3/4 Cup (16 tbs), grated | |
| Butter | 2 Tablespoon | |
| Fine dry breadcrumbsb - 3/4-1 cup | ||
| Wine vinegar | 3 Tablespoon | |
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Olive oil | ||
| Oregano - a generous pinch | ||
| Serve with: French bread | ||
Directions
GETTING READY
1 Preheat the oven to 320°F
2 Lightly oil 2 cookie sheets
3 Bring a large pot of salted water to a boil; add the vinegar.
4 Prepare and rinse all the vegetables.
5 Cut the eggplants and zucchini lengthwise in half.
6 Pare off a thin piece from the most rounded part so they will be stable.
7 Cut the peppers lengthwise in quarters, removing all the seeds, the stalk, and the inner white membrane.
8 Cut the lids off the tomatoes, taking a slice off, about 1/4 of the way down from the top.
9 Slice the peeled onions horizontally in half.
10 Rinse the freshly picked zucchini or pumpkin flowers.
11 Remove the pistils, and drain on paper towels or a clean cloth.
MAKING
12 In a pan saute the veal slices and button mushrooms in a little hot butter along with the sprig of thyme for 2-3 minutes, turning once.
13 Transfer to a chopping board and chop finely, together with the ham.
14 Scoop out the flesh from the eggplants and zucchini, leaving a fairly thick layer next to the skin; reserving the flesh.
15 Carefully remove the inner part of the onion, using a curved vegetable knife.
16 In a large pot bring water to a boil with lemon juice added to it.
17 Blanch these hollowed vegetables in the acidulated water, allowing 10 minutes for the onions, 5 minutes for the peppers and the zucchini, and 3 minutes for the eggplant.
18 Drain all these blanched vegetables upside down.
19 Remove the seeds and discard them.
20 Scoop out some of the flesh from the tomatoes and reserve.
21 Sprinkle the inside with a little salt.
22 Chop the reserved flesh from the vegetables.
23 In a nonstick skillet heat 1 tbsp olive oil.
24 Add the chopped flesh and saute for about 5 minutes.
25 Season with salt and pepper.
26 Cover the skillet and simmer gently for 10 minutes.
27 Chop the marjoram leaves with the garlic.
28 In a large mixing bowl combine the chopped marjoram and garlic along with chopped veal and mushrooms, the veloute sauce, the lightly beaten egg, grated cheese, cooked vegetable pulp, a pinch of oregano, and a little salt and pepper.
29 If the mixture is too stiff, add a little more veloute sauce.
30 Fill all the vegetables with the prepared mixture.
31 Transfer the stuffed vegetables to the prepared cookie sheet.
32 Sprinkle with a topping of breadcrumbs and place a piece of butter on each.
33 Bake for about 30 minutes.
34 Place each sheet under a very hot broiler for the final 2-3 minutes to brown the surface.
SERVING
35 Allow to stand for 5 minutes before serving.
1 Preheat the oven to 320°F
2 Lightly oil 2 cookie sheets
3 Bring a large pot of salted water to a boil; add the vinegar.
4 Prepare and rinse all the vegetables.
5 Cut the eggplants and zucchini lengthwise in half.
6 Pare off a thin piece from the most rounded part so they will be stable.
7 Cut the peppers lengthwise in quarters, removing all the seeds, the stalk, and the inner white membrane.
8 Cut the lids off the tomatoes, taking a slice off, about 1/4 of the way down from the top.
9 Slice the peeled onions horizontally in half.
10 Rinse the freshly picked zucchini or pumpkin flowers.
11 Remove the pistils, and drain on paper towels or a clean cloth.
MAKING
12 In a pan saute the veal slices and button mushrooms in a little hot butter along with the sprig of thyme for 2-3 minutes, turning once.
13 Transfer to a chopping board and chop finely, together with the ham.
14 Scoop out the flesh from the eggplants and zucchini, leaving a fairly thick layer next to the skin; reserving the flesh.
15 Carefully remove the inner part of the onion, using a curved vegetable knife.
16 In a large pot bring water to a boil with lemon juice added to it.
17 Blanch these hollowed vegetables in the acidulated water, allowing 10 minutes for the onions, 5 minutes for the peppers and the zucchini, and 3 minutes for the eggplant.
18 Drain all these blanched vegetables upside down.
19 Remove the seeds and discard them.
20 Scoop out some of the flesh from the tomatoes and reserve.
21 Sprinkle the inside with a little salt.
22 Chop the reserved flesh from the vegetables.
23 In a nonstick skillet heat 1 tbsp olive oil.
24 Add the chopped flesh and saute for about 5 minutes.
25 Season with salt and pepper.
26 Cover the skillet and simmer gently for 10 minutes.
27 Chop the marjoram leaves with the garlic.
28 In a large mixing bowl combine the chopped marjoram and garlic along with chopped veal and mushrooms, the veloute sauce, the lightly beaten egg, grated cheese, cooked vegetable pulp, a pinch of oregano, and a little salt and pepper.
29 If the mixture is too stiff, add a little more veloute sauce.
30 Fill all the vegetables with the prepared mixture.
31 Transfer the stuffed vegetables to the prepared cookie sheet.
32 Sprinkle with a topping of breadcrumbs and place a piece of butter on each.
33 Bake for about 30 minutes.
34 Place each sheet under a very hot broiler for the final 2-3 minutes to brown the surface.
SERVING
35 Allow to stand for 5 minutes before serving.
Chef
