Parmesan-Stuffed Vegetables | RICARDO

Ingredients

• 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
• 2 small bell peppers
• 2 small eggplants, halved lengthwise
• 2 zucchini, halved lengthwise
• 2 small onions
• 3 tbsp (45 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