Easy Vegetarian Stuffed Tomatoes and Niçoise Salad

• Vegan
• Gluten free

• Produce

  • 2 Artichoke hearts, canned
  • 2 tbsp Basil, fresh
  • 1/2 tsp Basil, dried
  • 1 handful Cherry tomatoes
  • 230 g Chickpeas
  • 2 cloves Garlic
  • 165 g Green beans
  • 1 Onion, small
  • 2 tbsp Parsley, fresh
  • 300 g Potatoes
  • 6 Potatoes, new
  • 1 head Romaine lettuce
  • 1 Shallot
  • 8 Tomatoes, medium-sized
  • 1 Zucchini

• Condiments

  • 2 tbsp Capers
  • 1 handful Olives

• Baking & Spices

  • 1 Cayenne
  • 2 Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tsp Dijon vinegar
  • 1 Olive oil
  • 1/4 cup Olive oil
  • 3 tbsp Red or white wine vinegar

Found on cilantroandcitronella.com

Description

Ingredients

• 300 grams (10.5 oz) potatoes
• 8 medium-sized tomatoes
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 zucchini, diced
• Half a red pepper, diced
• 2 tablespoons fresh chopped basil
• 2 tablespoons fresh chopped parsley
• 1/2 teaspoon salt
• Pepper, to taste
• Olive oil
• 6 new potatoes
• 165 grams (6 oz) green beans, trimmed
• A head of romaine lettuce, chopped
• 230 grams (8 oz) chickpeas, drained and rinsed
• Half a red pepper, sliced
• 2 canned artichoke hearts, quartered
• 2 tablespoons capers, rinsed
• A handful of cherry tomatoes, quartered
• A handful of olives, kalamata or something similar
• 1/4 cup olive oil
• 3 tablespoons red or white wine vinegar
• 1 teaspoons Dijon vinegar
• 1 shallot, diced
• 1/2 teaspoon dried basil
• 1/2 teaspoons salt
• Pepper, to taste

Directions

• Boil the potatoes until tender. Once drained and cooled, dice them.
• While the potatoes are boiling, cut the tops off the tomatoes and scrape out the insides with a spoon. Dice the flesh.
• Preheat the oven to 180°C (350°F).
• Heat a large pan over medium heat and add 1 tablespoon of oil and the onion. Fry until soft and fragrant then add the garlic. Fry until fragrant and add the diced zucchini, red pepper and tomato flesh. Cook, stirring from time to time, for about 10 minutes or until the vegetables are soft. Finally, stir through the diced potatoes, basil, parsley, salt and pepper.
• Arrange the tomatoes in a lightly-greased oven-proof dish. Sprinkle salt and pepper inside each tomato and fill them with spoonfuls of the vegetable filling. Put the tops of the tomatoes back on and drizzle a bit of olive oil over each tomato. Bake, uncovered, for 20 – 25 minutes.
• Boil the potatoes until soft. Drain and cool. Slice in half.
• Boil the green beans until crisp-tender. Drain and run under cold water to stop the cooking process.
• Toss all the salad ingredients together. Combine all the dressing ingredients and drizzle over the salad.