Recipe courtesy of Mansions Catering, Inc
Stuffed Tomato with Vegetable Risotto Vinaigrette
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 406
- Total Fat
- 23
- Saturated Fat
- 3
- Carbohydrates
- 45
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 802
- Total: 1 hr 42 min
- Prep: 1 hr 30 min
- Cook: 12 min
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.