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Tomatoes stuffed with vegetables

ingredients

servings

4

Red tomatoes

4 unit

Yellow peppers

1 half

Aubergine

1 half

Courgette

1 unit

Celery

1 stem

Carrots

1 unit

Parsley

1 sprig

Extra virgin olive oil

to taste

Iodized salt

to taste

starters from Italy - Puglia

Tomatoes stuffed with vegetables

Tomatoes stuffed with vegetables

vegan source of C vitamins high in potassium

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tomatoes stuffed with vegetables

How to tantalize the taste buds of your guests and, why not, the view? Filling of tomatoes with some tasty veggies! #summer

Tomatoes stuffed with vegetables step 1

step 1

Wash the tomatoes, cut the upper caps keeping aside and emptied the inside with a teaspoon.

Tomatoes stuffed with vegetables step 2

step 2

Peel the remaining vegetables, wash and cut into cubes, blanch in salted water separately respecting the cooking time, drain and transfer them into a bowl.

Tomatoes stuffed with vegetables step 3

step 3

Season the vegetables with a pinch of salt, chopped fresh parsley and oil.

Tomatoes stuffed with vegetables step 4

step 4

Fill the inside of tomatoes with vegetables, superimpose on each tomato caps kept aside, place them in a baking pan lined with parchment paper and sprinkle with a little oil.

Tomatoes stuffed with vegetables step 5

step 5

Bake at 180 degrees for ten minutes before serving.

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