Stuffed tomatoes and roasted vegetables recipe

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.

Oven safe dish

Filling:
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
Sugar

Tomatoes:
4 tomatoes
Sea salt
Pepper, freshly ground

In addition:
1 tbsp. olive oil for the dish

1.
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.

2.
Heat a saucepan and sauté the butter and shallot until the lightly golden.

3.
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.

4.
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.

5.
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.

6.
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.

Oven-safe baking dish

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

Sauce:
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
Salt
Pepper

1.
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.

2.
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.

3.
Pour the sauce over the roasted vegetables and serve immediately.