Stuffed Tomato with Vegetable Risotto Vinaigrette

Total Time:
1 hr 42 min
Prep:
1 hr 30 min
Cook:
12 min

Yield:
10 servings

Ingredients
  • 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
  • Vinaigrette:
  • 2/3 cup olive oil
  • 1/3 cup vinegar
  • 1 clove garlic, minced
  • 2 tablespoons Dijon mustard
  • Salt and pepper
Directions

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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