Stuffed Vegetables - country bread

Method

• Preheat the oven to 400 degrees F. Pour the milk over the bread in a bowl, and let sit for 20 minutes, pressing the bread into the milk.
• Prepare the vegetables for stuffing: Halve the zucchini crosswise, then lengthwise, to make twelve pieces.
• Scoop out the centers to make boats.
• Finely chop the scooped-out centers, and put them in a large bowl.
• Cut the celery stalks into 4-inch lengths.
• Cut each bell pepper into four segments, at the natural breaks in the ribs, and remove stems and seeds.
• Peel onions, halve them crosswise, then cut each in half crosswise again, to get eight rings in all.
• Remove the inner pieces of onion, to make onion boats.
• Set the boats aside, and chop and reserve the smaller inner parts of the onions.
• Squeeze the excess milk from the bread.
• Combine the bread with the chopped zucchini.
• Add the scallions, 1 cup of the grated cheese, the provola, the parsley, and 1 teaspoon of the salt.
• Mix well.
• Season the vegetables to be stuffed with 1/4 cup olive oil and the remaining 2 teaspoons salt.
• Brush two large baking dishes with 3 tablespoons olive oil each.
• Scatter the chopped onion in the bottom of the baking dishes.
• Fill the vegetables with the stuffing, and put the stuffed zucchini and peppers in one dish, the onions and celery in another.
• Sprinkle the tops of the vegetables with the remaining 1 cup grated cheese.
• Cover the baking dishes with foil, and bake until the vegetables release their juices and are almost tender, about 30 minutes.
• Uncover, and bake until vegetables are tender and the stuffing is browned and crispy, about 30 minutes more.
• (The peppers and zucchini may be done before the onions and celery; check them after 20 minutes.)
• Serve warm or at room temperature.