Roasted Tomatoes Stuffed With Ratatouille

  • Prep Time
    30 minutes
  • Cook Time
    30 minutes
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 4 large, ripe tomatoes
  • Salt

For the stuffing

  • 1 medium red onion, cut crosswise into 10mm slices
  • 1 medium red capsicum, stem and seeds removed, cut into flat pieces
  • 1 medium zucchini, cut lengthwise in 10mm slices
  • Extra virgin olive oil
  • Freshly ground black pepper
  • 1/2 cup grated mozzarella cheese
  • 1 tablespoon finely chopped fresh basil
  • 1 teaspoon balsamic vinegar


Step 1
Cut a 10mm slice off the top of each tomato. Discard the tops. With a small knife cut around the inside of the fleshy part of the tomato (do not cut through the bottom) to within 10mm of the skin.

Step 2
With a teaspoon, scoop out the tomato flesh. Discard the juice and seeds to make room for the stuffing. Lightly salt the inside of the
tomatoes and place them, cut side down, on a plate lined with paper towel.

Step 3
To make the stuffing lightly brush or spray the onion, capsicum and zucchini with olive oil. Season with salt and pepper to taste. Cook on a hotplate over direct/high heat until tender, about 4 to 5 minutes each side for the onions and about 3 to 4 minutes each side for the capsicum and zucchini.

Step 4
Transfer the cooked vegetables to a cutting board and chop them into 10mm pieces. In a bowl, combine the cooked vegetables with the cheese, basil and vinegar to create the vegetable stuffing.

Step 5
Spoon the vegetable stuffing into the tomatoes.

Cook the tomatoes using the indirect setting until the cheese is melted and the vegetables are warm, 8 to 12 minutes. Serve immediately.