Stuffed Tomato with Vegetable Risotto Vinaigrette

  • Total: 1 hr 42 min
  • Prep: 1 hr 30 min
  • Cook: 12 min
  • Yield: 10 servings
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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

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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:

  1. Whisk all the ingredients together in a small bowl to emulsify.

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