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Stuffed tomatoes and roasted vegetables recipe

Two in one: Stuffed tomatoes and roasted vegetables at once

Specifically for all multitasking enthusiasts: The new slim size universal pans are perfect when cooking two variants of the same dish. By separating the plates, it is guaranteed that the liquids will not mix and therefore preserve their tastes. For example, stuffed tomatoes in one tray and roasted vegetables in the other. Enjoy a doubly perfect result with your special ingredient: slim size universal pans.

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Tomatoes stuffed with lentils, bulgur wheat and goat's cheese

Ingredients | For 2 servings

Medium ovenproof dish
Filling:
  • 38 g green lentils
  • 38 g bulgur wheat
  • 1/2 shallot
  • 10 g butter
  • 150 ml vegetable stock
  • 50 g goat's cheese or cream cheese
  • 1 1/2 tbsp parsley, chopped
  • Sea salt
  • Pepper, freshly ground
  • Sugar
Tomatoes:
  • 4 tomatoes
  • Sea salt
  • Pepper, freshly ground
In addition:
  • 1 tbsp olive oil for the dish

Preparation

1. Leave the lentils to soften in cold water for approx. 60 minutes. Then drain off the water. Put the bulgur wheat in a sieve and rinse briefly.

2. Peel and finely dice the shallot. Put the butter and diced shallots in a saucepan and sautèe them.

3. Add lentils and bulgur wheat, put the lid on and sautèe them. Top up with the vegetable stock and cook. Stir while cooking.

4. Let the steam dissipate briefly from the lentils and bulgur wheat and stir the goat's cheese into the mixture. Add the parsley and season the filling generously with salt, pepper and sugar.

5. Wash the tomatoes. Cut off the tops of the tomatoes and dice them. Carefully scoop out the flesh of the tomatoes using a teaspoon. Season the inside of the tomatoes and fill them with the mixture of lentils, bulgur wheat and cheese.

6. Add the olive oil to the ovenproof dish. Add the diced tomatoes and the filled tomatoes to the dish and cook as indicated.

Setting procedure

Top/bottom heating

210 °C

Cooking time: 25-30 minutes

Roasted vegetables with balsamic sauce

Ingredients | For 2 servings

Medium ovenproof dish
Vegetables:
  • 100 g sweet potatoes
  • 1/2 potato
  • 1 carrots
  • 1/2 turnip
  • 200 g pumpkin, e.g. Hokkaido
  • 1 tbsp olive oil
  • Salt
Sauce:
  • 1/2 onion
  • 1/2 clove garlic
  • 1 tbsp olive oil
  • 2 1/2 tbsp white balsamic vinegar
  • 1 1/2 tsp honey
  • 50 ml cream
  • 3 sage leaves, finely chopped
  • Salt
  • Pepper, freshly ground

Preparation

1. Wash and peel the vegetables, and cut into very fine slices. Distribute in the ovenproof dish, drizzle with olive oil, add salt and bake as indicated.

2. For the sauce, cut the onion and garlic very finely. Sautèe the onion in 2 tbsp olive oil. Season to taste with balsamic vinegar, honey, cream, sage and seasonings. Allow to boil for two minutes. Add the garlic at the end.

3. Pour the sauce over the roasted vegetables and serve immediately.

Setting procedure

Top/bottom heating,

210 °C

Cooking time: 25-30 minutes

Tip

Thanks to the compact size of the trays they can be easily cleaned in a smaller sink, or in a dishwasher – and they can be stored before and after preparation in a refrigerator.

Even better results for every recipe.

When it comes to cooking, a clever feature leads to even better results for every recipe. Discover now the wide range of features in our built-in oven range and get your cooking to perfection.

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