One of my favorite dishes

Being a veggie I am always looking for a new and different recipe that won't raise my blood sugar too much.

Several years ago I went to 'The Good Food Show' in London and was lucky enough to see Antonio Carluccio make 2 of his dishes.

I thought anytime he wants to leave his wife, I was his.

It was great watching him especially when he showed he was as human as the next cook. He forgot to add the cheeses to the dish below which made us laugh and him well, can't imagine.

So I got the recipe and tweaked it for myself because I couldn't find the exotic Italian cheeses he used. You could use any cheese that is flavorsome. I like using a really strong cheddar and a mozzerella that will be stringy and luscious.

He also used cubes of stale bread reconstituted with water instead of the matzoh meal that I add. The beauty of the matzoh meal is that it helps bind the veggies helping the egg but more important this dish can be used for Pesach.

I usually double the recipe so I have enough for an evening snack or for the next day's lunch.



Stuffed vegetables

1 yellow pepper
1 red pepper
1 eggplant
2 zucchini
5-6 tbsp fine matzoh meal
1 egg, beaten
3 tbsp finely chopped parsley
1 garlic clove, finely chopped
5 oz strong chedder cheese, cut into small cubes
5 oz mozzerella, cut into small cubes
2 tbsp freshly grated Parmesan cheese
olive oil for drizzling
salt and black pepper

1.Preheat oven to 400F
1.Cut the peppers in half. Clean out the seeds.
3.Cut the eggplant and zucchinis in half, lengthways and carefully scoop out the flesh, leaving a boot shaped vegetable.
4.Add the matzoh meal to the veggie flesh, egg, parsley, garlic, cheeses, and salt and pepper
5.Fill the cavities of the veggies with the mixture, packing it loosely.
6.Place the stuffed veggies on an oiled baking tray, drizzle each generously with the oil.
7.Bake for 35 minutes, until the veggies are tender and the filling is brown.

Can be eaten hot or cold.