Stuffed Tomato with Vegetable Risotto Vinaigrette
- 10 large tomatoes with bottoms (opposite the dimple) cut off
- Olive oil
- 1 small eggplant, diced
- 2 red bell peppers, diced
- 1 large zucchini, diced
- 1 large onion, diced
- 2 cups uncooked rice
- 12 pitted black olives, chopped
- 1/3 cup pine nuts
- 1 cup vinaigrette, recipe follows
- 2/3 cup olive oil
- 1/3 cup vinegar
- 1 clove garlic, minced
- 2 tablespoons Dijon mustard
- Salt and pepper
Preheat oven to 350 degrees F.
Hollow the tomatoes with a spoon and reserve the seeded pulp. Dice the cut off bottoms and seeded pulp into 1/4-inch pieces. Heat the olive oil over very high heat in a large pan. Stir-fry the eggplant, red pepper, zucchini and onion in the olive oil until the pieces are almost cooked through and the edges are caramelized.
Cook the 2 cups rice until al dente, using a little less water by volume. In a large bowl combine the rice with the vegetables and tomato. Add the black olives, the vinaigrette and pine nuts. Mix well. Let stand for 1 hour or overnight if possible, in the refrigerator.
Set the tomatoes on their dimples on a baking sheet. Stuff and mound with the vegetable rice mixture. Bake in a preheated 350 degree F. for 4 minutes to cook the tomato until heated through and serve.Vinaigrette:
Whisk all the ingredients together in a small bowl to emulsify.
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