Stuffed Onion - Ratatouille Style
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4 large white or yellow onions, peeled and halved crosswise
1 cup diced green pepper
1 cup thinly sliced zucchini
1/2 cup sliced mushrooms
1/4 cup pine nuts
2 tablespoons olive oil
1/2 cup tomato paste
1/2 cup dry white wine
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried rosemary, crushed
1 cup chopped tomatoes
2 cups low-fat cheddar cheese, shredded
Trim onion halves so they sit upright. Scoop out centers, leaving 1/2-inch shells. Chop onion from centers to equal 2 cups and reserve. Place onions, cut-side up, in baking pan; add water to half of the height of the onions. Cover and bake in a 400 degree oven for 40 minutes or until onions are fork tender. Drain well.
Sauté chopped onions, pepper, zucchini, mushrooms, and pine nuts in oil. Add tomato paste, wine, seasonings and tomatoes. Simmer until blended and tender. Fill each onion half with about 1/4 cup vegetable mixture. Sprinkle each with shredded cheese; place 2 halves in each of 4 individual baking dishes or bake all in a large dish. Bake, covered, in a 425 degree oven for 20 to 25 minutes or until thoroughly heated.
Makes 4 servings.
Recipe and image provided by the National Onion Association