Ingredients:
- Cherry tomatoes or roma tomatoes
- 2 ears corn
- 1 each red or yellow bell pepper
- 1 each portobello mushroom
- 1 each jalapeno or banana pepper
- ¼ bunch Basil
- 1 each zucchini
- 2 cloves garlic
- 1 each shallot
- To taste salt and pepper
- Olive oil
Directions:
- Wash all vegetables, let dry.
- Preheat oven to 350 degrees fahrenheit.
- Cut ears of corn in half lengthwise, place upright on cutting board and cut kernels off cob, set in small bowl.
- Finely mince garlic and shallot, set aside.
- Chop peppers into small pieces, add to bowl of corn.
- Remove stem and gills from portobello and chop into small pieces, set aside.
- Chop zucchini into small pieces, add to bowl with corn and peppers.
- Finely chop basil, set aside.
- Heat a sauté pan over medium heat, add a few tablespoons of oil, add garlic and onion, sweat over low to medium heat until onions are translucent, not brown.
- Increase heat and add corn, zucchini and peppers.
- Stir occasionally for 3/5 minutes.
- Add mushrooms when vegetables begin to get tender.
- Season with salt and pepper and add chopped basil, stir and remove from heat.
- While vegetables are cooking, use a paring knife to remove the stem and core of the cherry tomatoes.
- If using romas, cut in half and remove core and seeds.
- Place cored tomatoes on a sheet pan with a silpat or parchment.
- Fill each tomato with stuffing.
- Bake in preheated oven until tomatoes are tender, serve warm.
