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
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.

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


Dang this sounds good I am gonna cook a variation on it tonight...
Willie, Location not stated.

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