Stuffed tomatoes and roasted vegetables recipe

Stuffed tomatoes with roasted veggies

Our stuffed tomatoes are a healthy and filling dish that can be served as a side dish or the main course if you’re opting for a lighter meal. Pair it with our roasted vegetable recipe for a vegetarian meal that’s vibrant in color and flavor.

fresh ingredients

Stuffed tomatoes with lentils, bulgur wheat and goat's cheese

Ingredients | For 2 servings

Oven safe dish

¼ cup green lentils
¼ cup bulgur wheat
1 shallot, finely chopped
2 tsp. butter
¾ cup vegetable stock
¼ cup goat's cheese or cream cheese
1 1/2 tbsp. parsley, chopped
Sea salt
Pepper, freshly ground

4 tomatoes
Sea salt
Pepper, freshly ground

In addition:
1 tbsp. olive oil for the dish


Preheat the oven to 375˚F. In a bowl, soak the lentils in cold water for approx. 60 minutes to soften them. Drain the water. Put the bulgur wheat in a sieve and rinse.

Heat a saucepan and sauté the butter and shallot until the lightly golden.

Add the lentils and bulgur wheat to the butter and shallot mixture, and sauté. Add the vegetable stock to the pan. Cover the pan with the lid and cook for about 12-15 minutes, or until tender. Stir occasionally.

Remove the lid and add the goat cheese into the lentil mixture. Add the parsley and season the filling with salt, pepper and sugar to taste.

Wash the tomatoes. Cut off the tops of the tomatoes and dice them. Carefully scoop out the flesh of the tomatoes using a teaspoon. Fill the tomatoes with the lentil mixture.

Coat the bottom of your oven-safe baking dish with 1 tbsp. of olive oil. Place the stuffed tomatoes to the dish and bake for 25-30 minutes, or until tomatoes are soft.

Roasted vegetables with balsamic sauce

Ingredients | For 2 servings

Oven-safe baking dish

1 sweet potato
1 potato
1 carrot
1/2 turnip
1 small butternut squash
1 tbsp. olive oil

1/2 onion, diced
1 clove garlic, finely chopped
1 tbsp. olive oil
2 1/2 tbsp. white balsamic vinegar
1 1/2 tsp honey
3 tbsp. cream
3 sage leaves, finely chopped


Wash and peel the vegetables, and cut into long flat strips. Place the vegetables in the oven-safe baking dish, drizzle with olive oil, add salt and toss to coat evenly. Bake at 375˚F for 30 minutes, or until tender.

Sautèe the onion in 2 tbsp. of olive oil. Season to taste with the balsamic vinegar, honey, cream, sage, salt and pepper. Cook on medium high heat for two minutes. Add the garlic at the end.

Pour the sauce over the roasted vegetables and serve immediately.

Our Service

Our Service

Outstanding service – before and after the purchase.


Experience Bosch

Experience Bosch

Discover quality, perfection, and reliability.

Where to Buy

Find a dealer

Find dealers or service shops near you!

Register your Product


Register for free and enjoy many benefits!

How can we improve this website?

Thank you for your interest in Bosch Home Appliances.

Our aim is to continuously improve our website and the information we provide.

We would like to invite you to take part in our survey (about 2-3 minutes). Participation is voluntary and anonymous.

Your answers will be used for evaluation of the survey only. In case you should have a customer record with us, we will not link your answers to already existing customer data. We respect your privacy.

Thank you for your support.

Give Feedback

We value your feedback!

Thank you for providing feedback.This tool is only designed for anonymous feedback. If you wish to be contacted by us, please use our regular contact form .

Provide feedback