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Stuffed Tomato With Vegetable Risotto Vinaigrette Recipe

Nutrition per serving    (USDA % daily values)
CAL
396
FAT
65%
CHOL
0%
SOD
26%

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Ingredients for 10 servings

olive oil

1/3 cup pine nuts

1 clove garlic, minced

1 cup vinaigrette, recipe follows

2 tablespoons dijon mustard

1 large zucchini, diced

2 cups uncooked rice

10 large tomatoes with bottoms (opposite the dimple) cut off

Salt and pepper

1/3 cup vinegar

12 pitted black olives, chopped

2/3 cup olive oil

1 large onion, diced

2 red bell peppers, diced

1 small eggplant, diced

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