4 cold or hot recipes for your summer menu

With the thermostat climbing outside, no one wants to spend hours in the kitchen. That’s why we’ve made 4 super easy recipes for you that won’t take you more than 15 minutes to prepare! They are light and refreshing and perfect for a salad, starter or even main course. What is your favorite recipe? Check out ideas for vegetarian stuffed tomatoes and try them today.

Baked Vegetarian Stuffed Tomatoes

quick and easy summer meal idea

If you’re looking for an easy dinner idea, this might be the perfect fit for you. We’ve already shown you a few recipes for tomatoes stuffed with minced meat, but now it’s time to show you some vegetarian alternatives. Just choose a few medium-sized tomatoes that are large enough to support the filling. Also make sure they are full, round and brightly colored.

Mediterranean stuffed tomatoes

Vegetarian stuffed tomatoes 4 cold or hot recipes for your summer menu


  • 180 g quinoa (or millet)
  • 3 tablespoons of pine nuts
  • 5-6 medium sized tomatoes
  • 2 cloves of garlic, pressed or finely chopped
  • 2 shallots, finely chopped
  • 1 zucchini
  • 1 handful fresh basil, chopped
  • 1 handful of sun-dried tomatoes, cut into small pieces
  • 1 tablespoon of oregano
  • salt and black pepper to taste


  1. Rinse quinoa to remove bitterness and cook according to package directions.
  2. Then toast the pine nuts in a pan without oil until they are golden brown.
  3. Cut the stem ends off the tomatoes, remove the pulp and chop finely.
  4. Preheat the oven to 180°C.
  5. Meanwhile, heat a little oil in a pan. Add the garlic and shallots and cook until translucent.
  6. Then add the zucchini and fry them gently on all sides. Finally, add the chopped tomato flesh and let it simmer for a few minutes on medium heat.
  7. Remove the pan from the stove. Add the quinoa, pine nuts, sun-dried tomatoes and basil and mix well.
  8. Season with lemon juice, herbs, salt and pepper to taste.
  9. Fill the tomatoes with the stuffing and place them in an ovenproof dish. If you have any filling left, spread it around the vegetables or, if you grow your own mushrooms, stuff them and cook them with the tomatoes.
  10. Bake for about 10 minutes on the top rack of the oven and your dinner is ready to serve.

Rice-stuffed tomatoes

vegetarian stuffed tomatoes with Provencal flavor

ingredients :

  • 8 large tomatoes
  • 200 g long-grain rice
  • 1 tsp olive oil
  • 1/2 large yellow onion, peeled and diced
  • 2 cloves garlic, minced
  • 400 g canned chickpeas, drained
  • 50 g basil pesto
  • 250 g tomato sauce in pot
  • 1 fresh mozzarella, grated
  • 20 g grated parmesan
  • 2 tablespoons panko breadcrumbs
  • Chopped fresh parsley for serving (optional)

Preparation :

  1. Preheat the oven to 200 degrees C.
  2. Next, cut a half-inch slice off the top of each tomato, and using a serrated knife and spoon, cut and scrape out the pulp. Then sprinkle the inside of the tomato with a little salt.
  3. Place onion and garlic in a frying pan over medium-high heat and cook, stirring, until tender.
  4. Then add the previously washed rice, water and cook until ready. Then turn off the heat and add the chickpeas and pesto.
  5. Spread the tomato sauce evenly over the bottom of a 9 X 13-inch baking dish. Arrange the “tomato skins” and spread the rice mixture evenly between them, pressing lightly with the back of a spoon.
  6. Sprinkle the top of the tomatoes with mozzarella cheese.
  7. Mix Parmesan and panko and sprinkle over the tomatoes.
  8. Bake for 40 minutes until the cheese is melted and the tomato sauce is bubbling.

Vegetarian cold stuffed tomatoes

how to remove pulp from tomatoes

Sometimes we just need a fresh, nutritious salad in the summer. This does not mean that you need to buy tons of different products, but rather that you need to combine the ingredients correctly. Here are some ideas.

Stuffed cherry tomatoes

easy aperitif with cherry tomatoes

ingredients :

  • 220 g fresh cheese (at room temperature)
  • 2 tbsp butter (at room temperature)
  • 2 tbsp fresh dill (chopped)
  • 1 clove of garlic (chopped)
  • 40 cherry tomatoes

Preparation : In a bowl, mix the cream cheese and butter well. Then add dill and garlic. Set aside while you prepare the tomatoes. Push the tomatoes down a little so that the bottom of the tomatoes are flat, then fill them with the cheese mixture. A piping bag can be very useful in this case.

Easy salad with avocado

@chef.ilya #stuffedtomatoes with #bloodymary ♬ The Magic Bomb (Questions I get asked) [Extended Mix] – Hoang Read

Here’s another easy vegetarian stuffed tomato recipe that you can whip up in no time. Once you have hollowed out the tomato (large size), mix the rest of the ingredients (avocado, jalapeño, parsley, salt and pepper). Then season them with a vinaigrette consisting of 1/2 teaspoon mustard, 1/2 teaspoon vinegar, salt, chopped fresh thyme and 5 tablespoons olive oil. Stuff the tomato and garnish with a few fresh basil leaves.

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