• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Harvest Stuffed Tomatoes

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 1 ts Olive oil
  • 1 Onion, halved, sliced
  • 1 Garlic clove, minced
  • 1 c Corn kernels
  • 1 Zucchini, sliced
  • 1 Sweet red pepper, diced
  • 2 tb Tomato juice
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 4 Beefsteak tomatoes


2 tb White wine vinegar
2 tb Tomato juice
2 tb Olive oil
1 ts Fresh thyme, chopped, or
-1/4 ts dried
1/2 ts Dijon mustard
1 pn Granulated sugar

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,

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