Stuffed summer vegetables with ham

Name: Stuffed summer vegetables with ham
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 big tomatoes; 4 small aubergines; 4 medium-sized courgettes (e.g. round); 2 Onions; 150 g sliced boiled ham; 6 TABLESPOONS Olive oil; 1 can(s) (425 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 Stem(s) Basil; 1 TEASPOON Vegetable broth (instant)

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 big tomatoes
4 small aubergines
4 medium-sized courgettes (e.g. round)
2 Onions
150 g sliced boiled ham
6 TABLESPOONS Olive oil
1 can(s) (425 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 Stem(s) Basil
1 TEASPOON Vegetable broth (instant)

Directions

1
Clean and wash the tomatoes, aubergines and zucchini. Cut off a lid from each vegetable. Hollow out the vegetables with a spoon. If necessary, cut them straight at the bottom so that the vegetables stand better.
2
Finely chop the inside of the vegetables. Peel onions and chop finely. Finely dice the ham.
3
For the filling, heat 2 tablespoons of oil in a frying pan. Sauté the onions in it until translucent. Add ham and fry well. Add the vegetable inside and fry for about 5 minutes. Add tomatoes and juice, chop a little, bring to the boil and simmer open for about 15 minutes.
4
Season with salt and pepper. Wash basil, shake dry, cut into fine strips and stir in. Dissolve stock in 1⁄8 l hot water.
5
Spread the filling into the vegetables and place in an ovenproof dish. Sprinkle with 4 tablespoons of oil. Pour broth around the vegetables. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 30-40 minutes.
6
It goes well with rice.