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)

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