Stuffed vegetables to liguria

STUFFED LIGURIAN VEGETABLES 05393 INGREDIENTS 4 PEOPLE 2 courgettes, peppers, 2 2 onions, eggplant, marjoram, 2 3 eggs, 150 g of grated Parmesan, parsley, breadcrumbs, breadcrumbs, milk, garlic, olive oil, salt and pepper. Preparation and cooking time: 45 minute Fix: minimal PROCEDURE Check the zucchini and wash them, clean the eggplants, Peel onions, then cut in half all vegetables. Wash the peppers and various privatel of petiole, seeds and white ribs. With one scoop to remove any kind of vegetables inside in order to get the boats that you will fill properly. Prepare the filling. In a bowl, mix the bread crumbs 2 rolls, softened in 3/4 teaspoons milk and well squeezed, eggs and Parmesan. Flavored with chopped leaves of a tuft of parsley, a clove of chopped garlic, a pinch of Marjoram, salt and pepper. Stir the ingredients until you have a smooth dough. Split the filling between the vegetables and sprinkle with breadcrumbs. Grease a baking pan with 2 tablespoons oil, add the vegetables and put them in a hot oven (200° c) for about 10 minutes.