Ingredients (serves 4):

500g fresh vegetables which are easy to stuff - large tomatoes, eggplant, courgette, etc. 
150g ground meat 
2 white bread rolls, soaked in milk in advance 
8tbsp olive oil
80g grated cheese (such as parmesan, pecorino)
1 egg
2 shallots
4 tbsp breadcrumbs
sprig of fresh parsley
                          
Method:

Slice the courgette into 5cm long strips, the eggplant and tomatoes in half.  Finely chop the shallots and parsley. Briefly place the courgette strips and eggplant in boiling salted water for a few minutes. Scoop out the centre of the prepared vegetables, in order to make room for the stuffing.

Stuffing:

Fry the shallots for a few minutes, then add the ground meat, courgette, eggplant and tomato pulp and simmer over high heat for 10 minutes. Let the mixture cool. Then add the eggs, fresh parsley, cheese and rolls, which have been drained of excess milk. Add salt and pepper to taste and mix well. Stuff this mixture into the prepared vegetable shells, sprinkle with breadcrumbs and drizzle a little olive oil on top. Arrange the vegetables on an oiled baking sheet.

Bake in a preheated oven at 170 °C for 30 minutes (for best results cover with aluminum doil for first 10 minutes) and then finish with 10 minutes under the grill on ventilation program at 190°C .

Other vegetables such as peppers and onions also work well.