Harvest stuffed tomatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| 1 | Onion, halved, sliced | |
| 1 | Garlic clove, minced | |
| 1 | cup | Corn kernels |
| 1 | Zucchini, sliced | |
| 1 | Sweet red pepper, diced | |
| 2 | tablespoons | Tomato juice |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 4 | Beefsteak tomatoes | |
| 2 | tablespoons | White wine vinegar |
| 2 | tablespoons | Tomato juice |
| 2 | tablespoons | Olive oil |
| 1 | teaspoon | Fresh thyme, chopped, or 1/4 ts dried |
| ½ | teaspoon | Dijon mustard |
| 1 | pinch | Granulated sugar |
Directions
VINAIGRETTE
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, Per Serving: about 170 calories, 4 g protein, 9 g fat, 23 g carbohydrate,
Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird, Canadian Living Test Kitchen, in "Veggie Pleasures" [-=PAM=-] PA_Meadows@...
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