Pre-heat oven to 375 degrees.

Ingredients

Olive oil

1 large zucchini , cut in half lengthwise, inside scooped out and diced

1 large summer squash, cut in half lengthwise, inside scooped out and diced

2 Asian Eggplants, cut in half lengthwise, inside scooped out and diced

3 large Poblano peppers, cut in half lengthwise, seeds removed

1 onion, chopped

1 pint cherry tomatoes

2 carrots, diced

1 stalk celery, diced

2 cups green beans

1 purple pepper, diced

1 bunch collard greens, stem removed, and chopped

2 cups kale, stem removed and chopped

2 tsp. chopped garlic

1 Tbs. dried oregano

½ cup white wine

½ cup Fresh Basil, chopped

1 tsp. salt

½ t. pepper

2 Tbs. chopped parsley

4 cups cooked brown rice

½ cup organic calamata olives, sliced

¼ cup capers

½ cup pine nuts

1. Cut squash, zucchini, eggplants and peppers in half lengthwise. Brush with olive oil. Lay face down and roast in 375 degree oven for 15 minutes. When soft, remove from oven and let cool.

2. Sauté the onions in olive oil till translucent. Add carrots and celery, and cook for 5 minutes. Add garlic and oregano.

3. Meanwhile, blanch the green beans in boiling water, just until tender, and then remove into an ice bath to cool. Pat dry on towel.

4. Dice the inside of the squash, zucchini and eggplant, and add it to the wok. Saute for 5 minutes.

5. Add the purple pepper and collard greens to the wok, and continue cooking.

6. Add the white wine and kale to the wok, and continue cooking.

7. Cut the green beans in half or thirds, depending on their length, and add to the wok. Continue cooking for 5 more minutes.

8. Add the cherry tomatoes and basil.

9. Add the brown rice, parsley and pine nuts. Taste and adjust salt and pepper to your liking.

10. Fill zucchinis with vegetable mixture.

11. Bake at 375 for 15 minutes. Remove to platter and serve.