These roasted vegetable boats are a delightful way to bring the vibrant flavors of the garden straight to your dinner table. With a crispy, savory topping and tender centers, this dish is perfect as a light vegetarian meal or a stunning side for a weekend lunch.

Recipe Details

  • Yields: 2
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 60 min

Ingredients

  • 1 medium-sized tomato
  • 1 sweet pepper
  • 1 courgette
  • 1 elongated aubergine
  • 100-150 g grated bread
  • about 50 g grated Parmigiano cheese
  • parsley (fresh is best, dry is fine)
  • extra virgin olive oil
  • salt (optional)

Instructions

  1. Begin by slicing all of your vegetables in half along their longest side.
  2. Carefully scoop out the seeds and a portion of the pulp from the tomato and the courgette. Be sure not to over-hollow them, as you need enough flesh remaining to prevent the vegetable skins from burning.
  3. Line a baking tray with parchment paper and arrange the vegetable halves on top.
  4. Distribute the parsley over the vegetables, then add a light sprinkle of salt if desired.
  5. Apply a generous layer of grated bread across the vegetables, then finish with a dusting of Parmigiano cheese.
  6. Drizzle enough extra virgin olive oil over the topping to ensure all the breadcrumbs are thoroughly moistened.
  7. It is important to use an ample amount of oil; otherwise, the breadcrumbs will not bind together and may scorch in the heat.
  8. Place the tray in an oven pre-heated to 170 °C and bake for approximately 45 minutes.

Tips for Success

When preparing the vegetables, aim for a "boat" shape that can easily hold the breadcrumb mixture. If you find the breadcrumbs are browning too quickly before the vegetables are soft, you can loosely tent the tray with foil. Using a high-quality extra virgin olive oil will significantly enhance the final flavor of the crust.

We hope you enjoy preparing and sharing these colorful, savory stuffed vegetables with your family this week.