Stuffed Vegetables With Beans And Barley

Name: Stuffed Vegetables With Beans And Barley
Ingredients: 6 small red onions (4 1/4 ounces/120 g each); 6 small zucchini, round or elongated (4 1/4 ounces/120 g each); 6 small round tomatoes (4 1/4 ounces/120 g each); Fine sea salt; Freshly ground black pepper; 5 tablespoons pine nuts, toasted; 2 large organic eggs, lightly beaten; Olive oil for cooking; 1 cup pearl barley; 2 cups shucked fresh shell beans (from about 1 pound/450 g shell beans in the pod) or 1 cup/200 g dried white or flageolet beans; 1 small yellow onion (4 1/4 ounces/120 g), chopped; 3 garlic cloves, minced; 15 fresh sage leaves, minced; Extra-virgin olive oil; Aged Parmesan or other hard cheese, cut into shavings with a vegetable peeler (optional)