2 med. tomatoes
Salt
1 tsp. olive oil
1/4 c. diced zucchini
1/4 c. mushrooms
2 tbsp. diced carrot
2 tbsp. chopped scallion (green onion)
1/2 garlic clove, minced
1 tbsp. red wine vinegar, divided
1/2 c. cooked brown rice, chilled
1/8 tsp. pepper
2 tsp. chopped fresh parsley
Garnish parsley sprigs

Using sharp knife, cut each tomato into 8 equal wedges, being careful not to cut all the way through bottom. Scoop out pulp from tomatoes, discarding pulp and reserving shells. Sprinkle inside of each tomato shell with dash salt; set shells upside-down on wire rack and let drain.

In 8 inch skillet heat oil over medium heat; add zucchini, mushrooms, carrot, scallion and garlic; saute until vegetables are tender-crisp, about 5 minutes. Transfer to small bowl (not aluminum); add 1 teaspoon vinegar and stir to combine. Cover and refrigerate until chilled, about 15 minutes.

In medium mixing bowl combine rice, remaining 2 teaspoons vinegar and 1/8 teaspoon each salt and pepper; add vegetable mixture and chopped parsley; mix well. Spoon half of mixture into each reserved tomato shell; serve garnished with parsley sprigs. Makes 2 servings, 1 stuffed tomato each.