|
| Home
-> [Tomatoes, Vegetables] -> [Harvest stuffed tomatoes Recipe] |
| |
| |
Harvest stuffed tomatoes
|
| Artist: |
_ |
| Categories: |
Tomatoes, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1
| tsp | Olive oil | | 1
| | Onion, halved, sliced | | 1
| | Garlic clove, minced | | 1
| cup | Corn kernels | | 1
| | Zucchini, sliced | | 1
| | Sweet red pepper, diced | | 2
| tbsp | Tomato juice | | 1/4
| tsp | Salt | | 1/4
| tsp | Pepper | | 4
| | Beefsteak tomatoes | | | VINAIGRETTE | | 2
| tbsp | White wine vinegar | | 2
| tbsp | Tomato juice | | 2
| tbsp | Olive oil | | 1
| tsp | Fresh thyme, chopped, or | | 3/4
| tsp | Dried | | 1/2
| tsp | Dijon mustard | | 1
| pinch | Granulated sugar |
|
Procedures:
| 1 | In nonstick skillet, heat olive oil over medium heat; cook onion and garlic, stirring often, for about 7 minutes or until softened. | | 2 | stir in corn, zucchini, red pepper, tomato juice, salt and pepper; cook, stirring often, for 10 minutes or until vegetables are tender and liquid is absorbed. | | 3 | Remove from heat. | | 4 | vinaigrette: meanwhile, whisk together vinegar, tomato juice, olive oil, thyme, mustard and sugar. | | 5 | Pour over warm vegetables. | | 6 | slice tomatoes, without cutting through to bottom, into wedges; fan out to resemble flowers. | | 7 | Divide vegetable mixture among tomatoes, | | 8 | per serving: about 170 calories, 4 g protein, 9 g fat, 23 g carbohydrate, |
|
|
|
| |
| |
| |
|
|
|
|
|
|