Pesto-Stuffed Tomatoes With Seasonal Vegetables | VegNews
These simple, flavorful tomatoes are full of Mediterranean flavor and healthful nutrients.
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Cooking tools:
- Wok
- Oven
- Baking dish
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Stove
- Spatula
Ingredients
- 4 large tomatoes
- 1 tablespoon olive oil
- 2½ cups chopped mixed vegetables (such as broccoli, carrots, onions)
- ½ cup
- vegan pesto
- , divided
- ⅔ cup cooked quinoa
- ½ teaspoon salt
- 1 tablespoon balsamic vinegar
- ¼ teaspoon black pepper
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