Harvest Stuffed Tomatoes
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 170 |
| pro | 4 g |
| total fat | 9 g |
| carb | 23 g |
August is the time to enjoy the fresh flavour of vine-ripened tomatoes from your garden. This nutrient-friendly recipe preserves the most vitamin C and beta-carotene in the tomatoes because no cooking is necessary. Serve with grilled steak or chicken.
Ingredients
- 1 tsp olive oil
- 1 onion, halved and sliced
- 1 clove garlic, minced
- 1 cup corn kernels
- 1 zucchini, diced
- 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 olive oil
- 1 tsp chopped fresh thyme leaves
- 1/2 tsp Dijon mustard
- pinch granulated sugar
Preparation
In nonstick skillet, heat olive oil over medium heat; cook onion and garlic, stirring often, for about 7 minutes or until softened.
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. Remove from heat.
Vinaigrette: Meanwhile, whisk together vinegar, tomato juice, olive oil, thyme, mustard and sugar. Pour over warm vegetables.
Slice tomatoes, without cutting through to bottom, into wedges; fan out to resemble flowers. Divide vegetable mixture among tomatoes.
- Keywords : Tomatoes; Sides; Vegetarian; Refrigerate/Chill;
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