Stuffed Provencal Vegetables Recipe from our Provence Cooking Vacation

June 12, 2015  |  By Liz SanFilippo Hall
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Stuffed Provencal Vegetables Recipe from our Provence Cooking Vacation

Seasonal vegetables are an important part of the Mediterranean diet, and that’s nowhere more apparent than during a visit to Provence. The wonderful sunny weather in this corner of France helps create the perfect climate for an array of vegetables, like zucchinis, eggplants, and tomatoes — just a few of the many options. If you’re looking to feature fresh vegetables from your own garden (or from the local farmer’s market), try out this fabulous recipe from the chef of one of our newest cooking vacations A Culinary Quest in Carpentras. What makes this recipe particularly wonderful is that you can swap out the vegetables based on what’s in season!

Stuffed Provencal vegetable dish

Stuffed Provencal Vegetables


  • 1200 g ground lamb meat
  • 6 tomatoes
  • 2 zucchinis
  • 3 eggplants
  • 1 onion
  • 6 garlic cloves
  • 3 tsp herbs (laurel, thyme, oregano, rosemary, sage)
  • 6 tsp breadcrumbs
  • 1 ego
  • Salt
  • Pepper
  • Olive oil


Cooking class in ProvenceDirections
1. Put a few teaspoons of olive oil in a pan and place on low heat. Once the oil has warmed, add the ground lamb meat, and brown. Add the minced onion.
2. While the meat is browning, cut the vegetables. For the zucchini, slice into three vertical pieces of the same size, cut the eggplant into two equal pieces, and remove the top of the tomatoes. Hollow out all of the vegetables to make them into a ‘boat’, reserving what you scrape out of each of the vegetables. Turn the hollowed out vegetables upside down on a grill to dry them out.
3. Take the vegetables that you’ve scraped out and mix them together.
4. When the meat and onion has lightly browned, add the vegetable puree, and stir until all the excess water has evaporated.
5. Turn the heat off on the oven, and then add the crushed garlic pods, herbs, and egg, and mix well.
6. Stir all the ingredients together, then taste and adjust the seasoning. Once it’s to your liking, stuff the vegetables with this mixture, and then place on an oven-safe plate that has been lightly covered in olive oil.
7. Add some of the tomato juice between the stuffed vegetables and put in the oven at 150°C (300°F) and cook for 60 minutes.

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Our Carpentras cooking vacation features six nights accommodations in a charming maison in the historic center of Carpentras, as well as four hands-on cooking classes and market visits, in addition to a number of excursions to local points of interest.

By Liz Hall

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By Liz SanFilippo Hall
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