Ratatouille Stuffed Tomatoes

Ratatouille Stuffed Tomatoes are a vibrant and flavorful twist on the classic French dish, combining roasted vegetables with fresh tomatoes for a delightful summer meal. This vegetarian BBQ recipe is not only visually stunning but also packed with nutrients, making it a perfect choice for a light yet satisfying dinner.

Ingredients

• Tomatoes - 4 medium
• Zucchini - 100 grams, diced
• Eggplant - 100 grams, diced
• Bell pepper - 100 grams, diced
• Onion - 50 grams, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Fresh basil - 2 tablespoons, chopped
• Thyme - 1 teaspoon, dried
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Parmesan cheese - 30 grams, grated (optional)

Steps

1. Preheat the BBQ grill to medium heat.
2. Cut the tops off the tomatoes and scoop out the insides using a spoon, setting the insides aside in a bowl.
3. In a skillet over medium heat, add olive oil and sauté the onion and garlic until softened, about 3-4 minutes.
4. Add the diced zucchini, eggplant, and bell pepper to the skillet and cook for another 5-7 minutes until the vegetables are tender.
5. Stir in the reserved tomato pulp, fresh basil, thyme, salt, and black pepper, cooking for an additional 2-3 minutes to combine the flavors.
6. Remove the skillet from heat and stir in grated Parmesan cheese, if using.
7. Stuff each hollowed tomato with the ratatouille mixture, packing it lightly.
8. Place the stuffed tomatoes on the grill and cover. Cook for about 15-20 minutes, or until the tomatoes are tender and slightly charred.
9. Remove from the grill and let cool for a few minutes before serving.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 22 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, which aids in digestion and promotes satiety.

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