Stuffed Tomatoes with Bulgur and Summer Veggies

Makes 6 tomatoes

 

1/2 pound bulgur wheat

6 tomatoes

3/4 teaspoon salt

4 tablespoons roasted garlic oil

1/2 onion, finely diced

2 carrots, peeled and finely diced

4 large white mushrooms, diced (about 1 cup)

1 zucchini, finely diced

1/8 teaspoon black pepper

1 tablespoon chopped fresh dill (reserve several sprigs for garnish)

Juice of 1/2 lemon

 

In a pot of salted boiling water, cook the bulgur wheat for 25 minutes or until tender; drain and set aside.

Slice the tops off the tomatoes and reserve. Hollow out the tomatoes with a melon scoop, reserving the pulp. Be careful not to pierce the skin of the tomatoes as you are scooping out the pulp. Sprinkle the hollow tomatoes with 1/2 teaspoon of the salt and drizzle with 2 tablespoons of the garlic oil. Set aside.

Preheat the oven to 350 degrees.

To prepare the filling, heat 1 tablespoon of the garlic oil and sauté the onion until translucent. Add the carrots and continue cooking over a medium heat until the carrots begin to soften. Add the mushrooms and season with a pinch of salt and pepper. Continue cooking 2 to 3 minutes. Add zucchini and reserved tomato pulp. Season with another pinch of salt and pepper, and simmer 4 minutes. Add the dill and cooked bulgur wheat. Stir and cook another 3 to 4 minutes. Finish with the lemon juice and let cool.

When the filling has cooled, spoon it into the tomato shells. Place the stuffed tomatoes in a baking dish, drizzle with the remaining garlic oil, and replace the tops of the tomatoes.

Bake 20 minutes. To serve, place on a serving platter and garnish with sprigs of fresh dill.