Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Olive oil
1 Onion, halved, sliced
1 Garlic clove, minced
1 c Corn kernels
1 Zucchini, sliced
1 Sweet red pepper, diced
2 tb Tomato juice
1/4 ts Salt
1/4 ts Pepper
4 Beefsteak tomatoes

------------------------VINAIGRETTE-----------------------------
2 tb White wine vinegar
2 tb Tomato juice
2 tb Olive oil
1 ts Fresh thyme, chopped, or
-1/4 ts dried
1/2 ts Dijon mustard
1 pn Granulated sugar

In nonstick skillet, heat olive oil over medium heat; cook onion and
garlic, stirring often, for about 7 minutes or until softened.

Stir in corn, zucchini, red pepper, tomato juice, salt and pepper;
cook, stirring often, for 10 minutes or until vegetables are tender
and liquid is absorbed. Remove from heat.

Vinaigrette: Meanwhile, whisk together vinegar, tomato juice, olive
oil, thyme, mustard and sugar. Pour over warm vegetables.

Slice tomatoes, without cutting through to bottom, into wedges; fan
out to resemble flowers. Divide vegetable mixture among tomatoes,

Per Serving: about 170 calories, 4 g protein, 9 g fat,
23 g carbohydrate,

Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird,
Canadian Living Test Kitchen, in "Veggie Pleasures"

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