STUFFED TOMATO WITH VEGETABLE RISOTTO VINAIGRETTE

Stuffed Tomato with Vegetable Risotto Vinaigrette image

Provided by Food Network

Time 1h42m

Yield 10 servings

Number Of Ingredients 15

Previous Next

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

Steps:

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.