Take advantage of the abundance of seasonal produce and fresh tomatoes with this recipe from the Storecupboard Vegan cookbook. Serve with seared tofu and fresh greens for a summer-ready dinner.
4 large tomatoes
1 tablespoon olive oil
2½ cups chopped mixed vegetables (such as broccoli, carrots, onions)
½ cup vegan pesto, divided
⅔ cup cooked quinoa
½ teaspoon salt
1 tablespoon balsamic vinegar
¼ teaspoon black pepper
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