Recipe - Harvest Stuffed Tomatoes

1 teaspoon Olive oil
1 Onion, halved, cut or sliced up
1 Garlic clove, minced
1 cup Corn kernels
1 Zucchini, cut or sliced up
1 Sweet red pepper, minced
2 tablespoon Tomato juice
One fourth teaspoon Salt
One fourth teaspoon Pepper
4 Beefsteak tomatoes

VINAIGRETTE
2 tablespoon White wine vinegar
2 tablespoon Tomato juice
2 tablespoon Olive oil
1 teaspoon Fresh thyme, chopped, or
One fourth teaspoon dried
One half teaspoon Dijon mustard
1 pn Granulated sugar

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,

Per Serving: about 170 calories, 4 g protein, 9 g fat, 23 g carbohydrate,

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

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini