Roasted Pepper & Eggplant, Cannellini Beans, & Basil Stuffed Tomato
Got great summer tomatoes? Grab a few juicy, ripe ones, scoop out the centers, and spoon in a savory filling. (For easy scooping, try a melon baller or grapefruit spoon.)
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cspi.org.
Ingredients
- ½ red, orange, or yellow bell pepper, cut into ¼” dice
- ½ baby eggplant, cut into ¼” dice
- 1 Tbs. + 1 Tbs. extra-virgin olive oil
- 4 ripe but firm tomatoes
- 1 Tbs. white balsamic vinegar
- 2 Tbs. minced fresh basil
- 1 clove garlic, finely grated
- ½ tsp. kosher salt
- freshly ground black pepper, to taste
- 1 cup no-salt-added cannellini beans
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