Name: Roasted Vegetable And Herb Stuffed Tomatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: French
Ingredients: 6 large ripe tomatoes; 1 zucchini, diced; 1 yellow bell pepper, diced; 1 red onion, chopped; 2 cloves of garlic, minced; 1/4 cup olive oil; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper to taste; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; Fresh basil leaves for garnish

Instructions

Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.
Cut the tops off the tomatoes and carefully scoop out the pulp and seeds, leaving a hollow shell. Reserve the pulp for later use.
In a large bowl, combine the diced zucchini, bell pepper, red onion, minced garlic, olive oil, dried thyme, dried oregano, salt, and pepper. Toss gently to coat the vegetables evenly.
Place the hollowed-out tomatoes in the prepared baking dish and season the insides with a pinch of salt and pepper.
Fill each tomato with the vegetable mixture, packing it down gently to ensure they are tightly filled.
In a small bowl, mix together the breadcrumbs and grated Parmesan cheese. Sprinkle this mixture generously on top of each stuffed tomato.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the tomatoes are tender and the topping is golden brown.
Remove the foil and bake for an additional 5-10 minutes to crisp up the topping.
Once done, remove the stuffed tomatoes from the oven and let them cool slightly before serving.
Garnish with fresh basil leaves before serving for a pop of color and extra freshness.

Ingredients

Instructions

Nutrition Facts

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