Stuffed Tomato with Vegetable Risotto Vinaigrette Recipe

Name: Stuffed Tomato with Vegetable Risotto Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 2/3 cup olive oil; 1/3 cup vinegar; 1 clove garlic, minced; 2 tablespoons Dijon mustard; Salt and pepper

Servings: persons

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
2/3 cup olive oil
1/3 cup vinegar
1 clove garlic, minced
2 tablespoons Dijon mustard
Salt and pepper

1
Preheat oven to 350 degrees F.
2
Hollow the tomatoes with a spoon and reserve the seeded pulp.
3
Dice the cut off bottoms and seeded pulp into 1/4-inch pieces.
4
Heat the olive oil over very high heat in a large pan.
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
Cook the 2 cups rice until al dente, using a little less water by volume.
7
In a large bowl combine the rice with the vegetables and tomato.
8
Add the black olives, the vinaigrette and pine nuts.
9
Mix well.
10
Let stand for 1 hour or overnight if possible, in the refrigerator.
11
Set the tomatoes on their dimples on a baking sheet.
12
Stuff and mound with the vegetable rice mixture.
13
Bake in a preheated 350 degree F. for 4 minutes to cook the tomato until heated through and serve.
14
Whisk all the ingredients together in a small bowl to emulsify.

909

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 large tomatoes with bottoms (opposite the dimple) cut off, Olive oil, 1 small eggplant, diced, 2 red bell peppers, diced, and more.

Yes, Stuffed Tomato with Vegetable Risotto Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Stuffed Tomato with Vegetable Risotto Vinaigrette

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