Provencal-style Stuffed Vegetables with Fresh Herbs

4 very firm medium round tomatoes

8 large mushroom caps

1 large green zucchini

1 large yellow squash

4 medium bell peppers

Stuffing

1 cup extra virgin olive oil, divided

6 ounces chopped assorted mushrooms (cremini, oyster, shiitaki, etc.)

4 ounces fresh chopped shallots

12 ounces fresh cooked spinach

6 ounces tomatoes, blanched, peeled, seeded and diced

2 teaspoon fresh chopped garlic

1 tablespoon chopped fresh Italian parsley

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh thyme leaves

1 teaspoon chopped fresh rosemary

Salt and pepper to taste

Heat oven to 375 degrees.

Wash all vegetables. Slice zucchini and yellow squash in 1-inch thick disks and hollow out the center with a small soup spoon. Cut tomatoes in half and remove seeds and pulp from center. Remove stems from mushroom caps. Slice off top from bell peppers and remove seeds.

Season vegetables with salt and pepper. Place in a single layer in a well-oiled pan and roast for 15 minutes.

In the meantime, heat 1/4 cup olive oil in a large frying pan over medium heat. Add chopped mushrooms, shallots, spinach and tomatoes to the oil; saute 7-10 minutes, until soft. Add chopped garlic and saute 3 minutes. Stir in fresh herbs and cook 1 additional minute. Season to taste with salt and pepper and set aside.

Fill hollowed-out vegetables with stuffing. Place on lightly-oiled pan and bake for 5 minutes.

Drizzle each stuffed vegetable with a little olive oil before serving. Petits farcis can be eaten cold or served hot from the oven with freshly grated parmesan cheese.

Serves four.

Chef Francois Sanchez, Q Center, St. Charles