Small vegetarian stuffed

In a bowl, put the pieces of stale bread to soak in the almond milk.

Fill the vitalizer tank with 1/3 of water and heat it up.

Rinse the vegetables. Trim the ends of the aubergine and cut into 5cm sections. Leave the zucchini and peppers whole.

Peel the red onions and cut them in half lengthwise.

Put all the vegetables in the basket of the vitalizer and cook for 5 minutes in gentle steam. Transfer the cooked vegetables to a casserole dish. Let cool.

In the meantime, preheat the oven to 180°C.

Put the softened stale bread and all the stuffing ingredients in the mixer bowl. Book.

Cut the tops off the zucchini and peppers.

With a teaspoon, empty the inside of the aubergines, zucchini and peppers, being careful not to dig too deep so as not to pierce the bottom and the edges. Add the flesh of the vegetables and the pepper seeds to the stuffing.

Separate the onion leaves, keep 8 shells. Add the remaining onions to the mixing bowl.

Mix in spurts. Keep pieces to have chewy tasting.

Oil 2 gratin dishes and place the vegetables. Lightly salt the flesh and drizzle with olive oil. Fill them with stuffing without overflowing. Sprinkle with breadcrumbs and place sprigs of thyme between the vegetables. Put the caps back on the zucchini and peppers.

Bake and cook for 20 mins. Enjoy the stuffed vegetables warm with the tomato-pepper sauce for a fresh and summery note.