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Provençale Stuffing

french, summer, provençal, stuffing, sautéed

1 tablespoon olive oil
3/4 cup onions; chopped
2 large cloves garlic; minced
1 large peeled tomato; coarsely chopped
2 1/2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup bread crumbs
1/4 cup Parmesan cheese

Peel tomato and coarsely chop. Set aside. Heat skillet with oil to medium heat and sauté onion and garlic for about 2 minutes. Stir in tomato, herbs and seasonings. Sauté for about 4 minutes or until wetness evaporates. Remove from heat and stir in breadcrumbs and Parmesan cheese. Stuff parboiled cabbage leaves, whole tomatoes that have had the pulp scooped out, or zucchini or eggplant that have been half-baked. Top with more Parmesan cheese and bake for 15 to 30 minutes depending on the size and quantity of the stuffed vegetable. Yields: 1 cup NOTES : Tomatoes, garlic, herbs, Parmesan cheese and breadcrumbs for stuffing a variety of vegetables. 0 0 0 3872 0 0 0 0 0 0 0

Contributor: Dee Bell

Yield: 4 servings

Preparation Time: 0:10

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