Stuffed Tomato with Vegetable Risotto Vinaigrette
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
Instructions
Stuffed Tomato with Vegetable Risotto Vinaigrette serves 10 original recipe by Food Network.
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