Stuffed Tomato with Vegetable Risotto Vinaigrette

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Hollow the tomatoes with a spoon and reserve the seeded pulp.

3. 3

   Dice the cut off bottoms and seeded pulp into 1/4-inch pieces.

4. 4

   Heat the olive oil over very high heat in a large pan.

5. 5

   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.

6. 6

   Cook the 2 cups rice until al dente, using a little less water by volume.

7. 7

   In a large bowl combine the rice with the vegetables and tomato.

8. 8

   Add the black olives, the vinaigrette and pine nuts.

9. 9

   Mix well.

10. 10

    Let stand for 1 hour or overnight if possible, in the refrigerator.

11. 11

    Set the tomatoes on their dimples on a baking sheet.

12. 12

    Stuff and mound with the vegetable rice mixture.

13. 13

    Bake in a preheated 350 degree F. for 4 minutes to cook the tomato until heated through and serve.

14. 14

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

* Per serving · 4 servings · Values may vary.