Stuffed Tomato with Vegetable Risotto Vinaigrette |
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Prep Time: 90 Minutes Cook Time: 12 Minutes |
Ready In: 102 Minutes Servings: 10 |
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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 |
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.
5. Vinaigrette:
6. Whisk all the ingredients together in a small bowl to emulsify.
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