Parmesan-Stuffed Vegetables

Ingredients

• Sauce

  • 1 clove garlic, chopped
  • 1 tbsp (15 ml) olive oil
  • 1 1/2 cups (375 ml) tomato coulis or tomato sauce
  • 1/2 cup (125 ml) vegetable broth
  • 1 bay leaf
  • 1 tbsp (15 ml) chopped fresh basil
  • Salt and pepper

• Vegetables

  • 2 small bell peppers
  • 2 small eggplants, halved lengthwise
  • 2 zucchini, halved lengthwise
  • 2 small onions
  • 3 tbsp (45 ml) olive oil

• Filling

  • 1 tbsp (15 ml) olive oil
  • 1 cup (125 g) bread crumbs
  • 1 cup (70 g) grated Parmigiano-Reggiano cheese
  • 1 cup (250 ml) vegetable broth, warm
  • 1 egg
  • 3 tbsp (45 ml) chopped fresh basil