Italian Herb and Parmesan Stuffed Roasted Vegetables

Tender halves of fresh courgette, sweet pepper, aubergine, and tomato filled with seasoned breadcrumbs, savory Parmigiano cheese, and olive oil, then baked until crispy and golden.

Ingredients

• 1 medium-sized tomato
• 1 sweet pepper
• 1 courgette
• 1 elongated aubergine
• 100-150 g grated bread
• 50 g grated Parmigiano cheese
• Parsley (fresh or dry)
• Extra virgin olive oil
• Salt (optional)

Directions

1. Cut the tomato, sweet pepper, courgette, and aubergine in half lengthwise, removing seeds and a little pulp from the tomato and courgette as needed.
2. Line a baking sheet with baking paper and arrange the vegetable halves skin-side down.
3. Sprinkle chopped parsley over the vegetables, along with a pinch of salt if desired.
4. Fill and top each vegetable half generously with grated bread and sprinkle grated Parmigiano cheese over the top.
5. Drizzle enough extra virgin olive oil over the breadcrumbs to moisten them completely so they bind together and do not burn.
6. Bake in a preheated oven at 170°C (340°F) for about 45 minutes until the vegetables are tender and the breadcrumb topping is golden brown.