ingredients

6 small tomatoes
2 small red peppers
6 small aubergines
3 small zucchini
200 g of quinoa
1 cube of vegetable broth
1/2 red pepper and 1/2 green pepper for stuffing
2 medium zucchini for the stuffing
3 white onions
2 cloves of garlic for stuffing
2 eggs
300 gr grated Comté cheese
1/2 bunch of chopped basil
Olive oil
salt pepper.

Steps

Stuffed with Comté and quinoa

1. Cut and hollow out the eggplant , zucchini and peppers. Cook them in boiling salted water and refresh them. Evid the tomatoes. Lightly season vegetables and reserve.

2. Preheat the oven to 180 ° C (item 6). Boil a pot of water with the vegetable broth cube. Cook the quinoa for 12 minutes and drain.

3. For stuffing, chop half peppers, zucchini, garlic and onions with a knife. Brown the whole with olive oil without coloring. Off the heat, add the cooked quinoa, the grated Comté cheese, the eggs and the chopped basil and some olive oil. Mix well and season.

4. Stuff the vegetables and arrange them in a baking dish with a dash of olive oil. Cook for 20 minutes and sprinkle with a dash of olive oil on leaving the oven. Serve very hot.