Vegetables stuffed with merguez and ricotta

Method

1. Slice the onions and cook slowly in olive oil for half an hour.

2. Bake the baby vegetables at 190°C for 10–12 minutes.

3. Meanwhile, mix the merguez filling with the ricotta and refrigerate.

4. When the vegetables are tender, scoop out the courgette flesh, slit the peppers and carefully remove their seeds.

5. Put a teaspoon of onions in each vegetable and fill with the merguez and ricotta mixture.

6. Brown in the oven at 230°C for about 10 minutes.