4 Servings

1 teaspoon olive oil

3/4 cup/6 oz onions, chopped

2 large cloves garlic, minced

1 large peeled tomato, coarsely chopped

2 1/2 teaspoons fresh parsley, chopped

2 teaspoons fresh basil, chopped

1 1/2 teaspoons fresh thyme, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

3/4 cup bread crumbs

1/4 cup Parmesan cheese/Non-dairy cheese

Directions

Peel tomato and coarsely chop. Set aside.

Heat skillet with oil to medium heat and saute onion and garlic for about 2 minutes.

Stir in tomato, herbs and seasoning. Sauté for about 4 minutes or until wetness evaporates.

Remove from heat and stir in breadcrumbs and Parmesan cheese.

Stuff parboiled cabbage leaves, whole tomatoes that have had the pulp scooped out or Zucchini or eggplant that have been half-baked.

Top with more Parmesan cheese and bake for 15 to 30 minutes depending on the size and quantity of the stuffed vegetable.

Yields: 1 cup/8 oz.