Vegetable Medley Stuffed Onions
Vegetarians will be delighted by these cooked onions stuffed with a plethora of vegetables. Serve as a main course alongside crusty bread.
- 4 large yellow onions
- 2 tsp olive oil
- 1 lb yellow summer squash, cut into julienne strips
- 1/2 lb mushrooms, sliced
- 3 stalks celery, sliced
- 1 red bell pepper, sliced
- 3 large garlic cloves, thinly sliced
- 2 medium tomatoes, cubed
- 1/3 cup minced parsley
- 1/2 tsp tarragon
- 1 cup white wine
- Peel onions; cut flat slice off base of each onion so they will stand upright. Hollow them out, leaving 1/2-inch shells. Chop onion from centers.
- Place onion shells in large skillet, add 1 inch of water, cover, and bring to boil. Simmer gently for 25 minutes or until soft. Remove from skillet with slotted spoon and drain.
- Empty skillet; add oil, and heat. Add chopped onion, squash, mushrooms, celery, red pepper, and garlic; saute over medium heat until tender-crisp, about 6 to 8 minutes.
- Add tomatoes, parsley, tarragon, and wine and cook 2 minutes longer. Nestle onion shells into pan and fill with vegetable mixture.
Calories from Fat 13 (15%)
(2%)Total Fat 2g
(1%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrate 13g
(11%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.