• Place the Rectangular Flexipat® Tray on the top of your Medium perforated baking sheet. Set Aside.
• Preheat oven to 400F/200C.

STUFFING PREPARATION

• Chop your red onion. Set aside.
• Wash the eggplants, zucchini, tomatoes under cold water and pat dry. Slice the eggplants lengthwise in half and slice the top half of the zucchini and tomatoes. Set aside the shells of your vegetables in the Rectangular Tray.
  
• Using a spoon, gently scoop the flesh of the eggplants, zucchini, tomatoes, leaving about 0.5"/ 1 cm from the skin. Chop roughly the flesh of all the veggies including the red bell pepper and set aside in a mixing bowl.
  

COOK!

• Heat a large frying pan on medium. Once hot, add the olive oil and your chopped onion. Let it color a little. Then add, the content of your bowl, bring it to a simmer and let them softened for about 5 minutes. Mix in the tuna, season with Greek Oregano, Salt and Pepper. Cover and cook for 10 minutes.
  
• Remove from the heat and add the Mascarpone cheese. Mix until it has melted. Then, fold the diced Feta cheese.
  
• Scoop your preparation into each vegetable shell. Top with shredded cheese and drizzle with a bit of olive oil.
  

BAKE!

• Bake for 30 minutes at 400F/200C. (Every oven heats differently, monitor your vegetables from 25 minutes).
  
• Once your 3-cheese Mediterranean Stuffed Vegetables is out of the oven, let it cool down for about 10 minutes. Then, slide it onto a plate and enjoy with a green salad on the side. Bon Appétit!