Side Pannel
Harvest Stuffed Tomatoes
Harvest Stuffed Tomatoes
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
VINAIGRETTE
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,
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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