Vegan Pesto-Stuffed Tomatoes With Seasonal Vegetables | VegNews
These simple, flavorful tomatoes are full of Meditteranean flavor and healthful nutrients.
Ingredients
- 4 large tomatoes
- 1 tablespoon olive oil
- 2½ cups chopped mixed vegetables (such as broccoli, carrots, onions)
- ½ cup v
- egan pesto
- , divided
- ⅔ cup cooked quinoa
- ½ teaspoon salt
- 1 tablespoon balsamic vinegar
- ¼ teaspoon black pepper
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