This tasty stuffed onion is great for any season. With a hardend outer layer and a soft filling inside, this meal is the perfect dose of vegetables, flavor and color.
4 large whole, unpeeled onions, rinsed and dried
1 yellow summer squash
1 large red bell pepper
1 large yellow bell pepper
1 oz. olive oil
4 oz. tomato sauce
1 bunch fresh basil, julienned
2 stems fresh oregano, julienned
Salt and pepper to taste
- Preheat oven to 350°F. Without peeling the onions, cut top ¼ off each; cut enough off root end so onions sit upright.
- With sharp spoon, scoop out center of each onion, leaving 2 to 3 outermost layers; chop scooped out portion. Rub onion shell inside and out with olive oil; season with salt and pepper. Bake 15 minutes.
- Dice zucchini, squash and bell peppers into ¼ in. pieces. Heat olive oil in large, heavy sauté pan; sauté vegetables in small batches until they brown nicely. Allow pan to heat up again before adding next batch.
- When all vegetables are sautéed, add tomato sauce, basil and oregano; season with salt and pepper. Spoon vegetable stuffing into onions. Bake 20 to 30 min. longer or until internal temperature reaches 165°F. Serve hot.