Baby Vegetables Stuffed with Millet

Wash and dry the zucchini, eggplant, tomatoes, and spring onions.

Cut the top off each vegetable and set aside. Also set aside the stalks of the onions.

With a small spoon, remove the flesh from all the vegetables and put in a bowl.

Heat a saucepan of salted water and, when it comes to a boil, immerse the emptied vegetables and their tops for 5 minutes. Drain.