Vegetables stuffed with cheese
Ingredients
Features
Description
Cut the top with tomatoes, remove the flesh, turn and allow to dry on a paper towel. Zucchini and eggplant, cut in half and remove the pulp bit. Peppers cut in half, remove seeds. Lightly salt the vegetables and place in a steamer basket. Cook for 10 minutes Lay out on a paper towel. Wash the basil, chop the leaves.
The cheese mash with a fork, add the olive oil and lemon juice. Season with salt and pepper and add basil. The resulting mixture fill vegetables.
Editor’s note:is the same stuff the stuffing you a large radish or cucumber.
Translated by site: wday.ru
