Roasted Stuffed Vegetables
4 small yellow squash
4 medium fresh onion, green tops removed
4 small tomatoes, cored, seeded and drained
2 red bell peppers, seeded and sliced in half lengthwise
1 egg
5 cups fresh bread crumbs,
1/2 cup parmesan cheese
1/2 cup parsley, minced
1/4 cup olive oil
Blanch squash 3 minutes, shock and drain; remove some pulp from round end with melon baler. Boil fresh onions , tops removed, about 10 minutes, remove center with peeler. Blanch 2 red bell peppers about 5 minutes, peel and seed, cut in half lengthwise. Core seed and dreain 4 small tomatoes. Place vegetables in buttered baking dish. Chop trimmings from vegetables and mix with bread crumbs, egg, salt and pepper, parsley and cheese. Stuff each vegetable and drizzle with olive oil. Bake about an hour in 350 degree oven.