Submitted by Gail Junion-Metz  

This time of the summer there are tons of fresh veggies ripening in gardens and available at farm markets or farm stands. This recipe is a super fast and easy way to turn late summer veggies into a tasty side dish that everyone will love.  

• 2 medium plum (Roma) tomatoes
• 1 medium zucchini
• 1 small eggplant
• 2/3 C. olive oil
• ½ C. fresh basil, finely chopped
• 3 Tbsp. shallots, minced (or sweet yellow onions, if you don’t have shallots)
• 4 cloves garlic, minced
• ½ tsp. kosher salt
• 1 ¼ C. dry bread crumbs, finely crumbled   

Halve tomatoes lengthwise and scoop out seeds. Cut zucchini into 3” lengths and hollow out to remove seeds. Cut eggplant in half lengthwise and scoop out slightly. In a bowl, combine oil, basil, shallots, garlic and salt, Stir in bread crumbs and mix well. Fill each veggie with a few spoonfuls of stuffing. Put veggies on a baking sheet. Bake uncovered at 400 degrees for 10-15 minutes until veggies are fork tender and crumbs are slightly browned. (You may have to remove the tomatoes before the other veggies are done cooking.) ENJOY!