Looking for a fresh and colourful summer recipe? These Stuffed Tomatoes with Mediterranean Vegetables are packed with flavour, easy to make and perfect for a light lunch, picnic or vegetarian evening meal.
Using large, ripe British tomatoes as the star of the dish allows you to make the most of seasonal produce while creating something that looks impressive and tastes delicious.
Ingredients
- 4 large British tomatoes
- 1 small courgette, finely diced
- 1 red pepper, finely diced
- 1 small red onion, finely diced
- 100g couscous
- 150ml vegetable stock
- 1 tbsp olive oil
- Handful of fresh parsley, chopped
- 50g crumbled feta cheese (optional)
- Salt and black pepper
Method
- Preheat the oven to 180°C.
- Cut the tops off the tomatoes and carefully scoop out the centres, setting the flesh aside.
- Place the couscous in a bowl and pour over the hot vegetable stock. Cover and leave for 5 minutes before fluffing with a fork.
- Heat the olive oil in a frying pan and gently cook the courgette, pepper and onion until softened.
- Chop the reserved tomato flesh and stir into the vegetables.
- Mix the vegetables with the couscous and parsley. Season well.
- Spoon the mixture into the hollowed tomatoes.
- Top with feta cheese if using.
- Place in a baking dish and bake for 20–25 minutes until the tomatoes are tender.
- Serve warm with a side salad or crusty bread.
