Harvest Stuffed Tomatoes

Recipe Ingredients

1 teaspoon	5ml	Olive oil
1		Onion - halved, sliced
1		Garlic clove - minced
1 cup	62g / 2.2oz	Corn kernels
1		Zucchini - sliced
1		Sweet red pepper - diced
2 tablespoons	30ml	Tomato juice
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
4		Beefsteak tomatoes
		Vinaigrette
2 tablespoons	30ml	White wine vinegar
2 tablespoons	30ml	Tomato juice
2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Fresh thyme - chopped, or
1 teaspoon	5ml	Dried
1/2 teaspoon	2.5ml	Dijon mustard
1		Granulated sugar

Recipe Instructions

In nonstick skillet, heat olive oil over medium heat; cook onion and garlic, stirring often, for about 7 minutes or until softened.

Stir in corn, zucchini, red pepper, tomato juice, salt and pepper; cook, stirring often, for 10 minutes or until vegetables are tender and liquid is absorbed. Remove from heat.

Vinaigrette: Meanwhile, whisk together vinegar, tomato juice, olive oil, thyme, mustard and sugar. Pour over warm vegetables.

Slice tomatoes, without cutting through to bottom, into wedges; fan out to resemble flowers. Divide vegetable mixture among tomatoes,

Source:
Canadian Living magazine, Aug 95 Presented by Elizabeth Baird, Canadian Living Test Kitchen, in "Veggie Pleasures"

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