Italian stuffed herb and garlic veggies
Serves: 6
Total time: 
Recipe photograph by Ant Duncan
Italian stuffed herb and garlic veggies
Aubergines, courgettes and peppers are stuffed with herbs and fresh pesto in this veggie recipe from chef Bettina Campolucci Bordi. Serve with crusty bread, rice or quinoa on the side
Serves: 6
Total time: 
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Nutritional information (per serving)
Calories
356Kcal
Fat
24gr
Saturates
3gr
Carbs
24gr
Sugars
9gr
Fibre
8gr
Protein
7gr
Salt
0.3gr
Bettina Campolucci Bordi
Bettina Campolucci Bordi is a plant-based chef and cookbook author. She has written three vegan books and has also founded her own culinary academy, which focuses on how to be a retreat chef. Podcast: What the Focaccia?!
See more of Bettina Campolucci Bordi’s recipes
Bettina Campolucci Bordi
Bettina Campolucci Bordi is a plant-based chef and cookbook author. She has written three vegan books and has also founded her own culinary academy, which focuses on how to be a retreat chef. Podcast: What the Focaccia?!
See more of Bettina Campolucci Bordi’s recipes
Ingredients
- 3 slices stale bread, about 40g each
- 2 garlic cloves
- ½ x 30g pack parsley, leaves picked
- 1 handful thyme, leaves picked
- 1 chilli, deseeded and roughly chopped
- 2 aubergines
- 2 large courgettes
- 2 peppers
- 1 large tomato
- 1 red onion or 2 shallots, finely chopped
- a good drizzle of olive oil, about 4 tbsp
To serve
- 3 tbsp vegan pesto, mixed with 2 tbsp olive oil
- small handful basil leaves
- wild rocket
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7.
- Add the bread to a food processor and whiz into breadcrumbs. Add the garlic, parsley, thyme and chilli and pulse again until incorporated.
- Cut the aubergines, courgettes, peppers and tomato in half and scoop out the insides (take care not to scoop out too much; you need a shell to hold the stuffing). Discard the insides of the tomato and peppers but chop the aubergine and courgette flesh into small pieces and add to a bowl.
- Add the chopped onion (or shallots) along with the breadcrumb mixture, seasoning and olive oil – don’t be stingy! Give it a good mix together.
- Line an oven tray with foil or baking paper. Arrange the vegetable shells on the tray, season lightly then divide the filling among them.
- Cook for 20 minutes initially then turn the temperature down to 200°C, fan 180°C, gas 6 and cook for a further 15-20 minutes until the vegetables have got a lovely crisp top and are nice and soft on the inside. Serve immediately with a drizzle of the pesto and oil mixture and a handful of fresh basil, plus some rocket leaves.
