PROCEDURE
1
Combine the Beamy burger mix with cold refrigerated water (3-4°C) and 3 tablespoons Evo oil in a bowl and mix well. Add finely chopped chives, chopped sun-dried tomato, and salt and pepper to taste. Let stand in the refrigerator for 15-20 minutes.
2
Empty the cherry tomatoes after removing the top part, which will be kept and serve as the cap. Hollow out the zucchini and blanch them in plenty of salted water. Repeat the operation with the peppers and spring onion. Clean and de-stem the zucchini flowers.
3
Fill all the vegetables with the prepared filling, gently pressing it inside them.
4
Bake in a preheated oven at 200°C for 12 to 15 minutes.
