This vibrant Mediterranean stuffed vegetable recipe combines the best of summer produce into a spectacular dish that’s both visually stunning and incredibly flavorful. Perfect for warm evenings when you’re craving something hearty and fresh, this recipe transforms simple vegetables like eggplant, zucchini, tomatoes, and potatoes into a restaurant-worthy meal. The combination of aromatic herbs, melted cheese, and perfectly seasoned breadcrumbs creates a dish that’s ideal as a vegetarian main course or as a side dish for grilled meats and fish.
Ingredients
For the vegetables:
1 large eggplant (about 300 g / 10.5 oz)
1 medium zucchini (about 250 g / 9 oz)
2 large tomatoes (about 300 g / 10.5 oz)
1 large potato (about 200 g / 7 oz)
1 medium red onion (about 150 g / 5.3 oz)
1 garlic clove, minced
Salt for serving
For the topping:
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