Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 10
Preparation time: 30 minutes
Cooking time: 10 minutes


  • 12 medium tomatoes
    1 teaspoon salt
    1/2 teaspoon ground white pepper
    24 tiny carrot sticks
    24 tiny celery sticks
    24 cauliflower rosettes
    12 tiny mushrooms
    24 broccoli rosettes
    1 cup vinaigrette


  • Cut the tomatoes across in half, hollow them out slightly, and season with salt and pepper.
    Blanch carrot, cucumber, cauliflower, and broccoli. Marinate carrots, cucumbers, cauliflower, and mushrooms separately in vinaigrette for 1 to 2 hours and drain.
    Marinate broccoli for 5 minutes and drain. Arrange vegetables in tomato halves.
    Refrigerate and serve.
Print Recipe
on The World Cuisine

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

Marinated vegetables

Add Comment

* Required information
Enter the word table backwards.

Comments (0)

No comments yet. Be the first!

Spring food carousel

Summer   | Fall   | Winter