Vegetable boats

Description

Great hot appetizer for lovers of vegetables! Swept off the table immediately! Suitable for family lunch or dinner, and for a festive table.

Ingredients

Zucchini

1 piece
Eggplant

1 piece
Tomato

2 piece
Pepper

1 piece
Salt
A mixture of spices
Basil
Olive oil
Garlic

2 tooth
Dill
Parsley
Sausage

4 slice

Cooking

Main actors.

Preheat the oven to 200 degrees. Coat the baking pan with foil. Skewers soaked in water. Eggplant wash, dry, gently remove the tail, not cutting the bottom. Cut in half lengthwise. Zucchini cut the same way.

Put the eggplant on a baking sheet, grease the slice with olive oil and bake for 25 minutes until soft.

The my zucchini, cut in half lengthwise and cook in the steamer for 10 minutes.

Then take out the vegetables, cool, tidy small spoon scraped the middle, taking care not to damage the skin

Sweet pepper cut into squares, pour a tablespoon of water and priusquam in the microwave a few minutes at full power.

Oberschwaben tomatoes and cut small cubes. Greens finely chop. The flesh of the eggplant and zucchini puree them, mix in different bowls with the tomatoes, pepper, herbs and crushed garlic.

Salt, pepper, sprinkle with Basil.

Mix well and this mixture is stuffed with boats. Spread them on a baking tray and lightly sprinkle the filling with olive oil.

Sausage cut into thin plates of rectangular shape, put on skewers (skewers should be cut in half!) in the form of a sail and stick into the ships. If the sail will fall - down lower edge directly into the vegetable mix! Bake at a temperature of 190-200 degrees for 10-15 minutes, until Browning sausages.

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