Onions, garlic, tomatoes, mozzarella and basil are among my favorite things. Roasted onions are especially delicious and, according to Beth’s harvest calender, they’re in season in my area.
This dish is perfect for dressing up a salad or starting a meal. A lot of recipes call for bacon and bread crumbs, but this a lighter take on roasted onions, with simple fresh and local ingredients. The onions are the star of this dish and you can feel free to stuff them with whatever you’d like, butternut squash for instance could be a great alternative.
I prefer using large red onions, they add great color but any onion will do (sweet onions are delicious roasted with honey). For two onions, you’ll need two tomatoes, 1 cup of fresh mozzarella, half cup of basil and a clove of garlic.
Preheat oven to 425. Peel the onion and cut a 1/2-inch-thick slice from tops of onions, discarding tops. Place your onions on a cookie sheet, cut side down and drizzle with olive oil and balsamic vinaigrette. Roast until tender, but not collapsing, 25-30 minutes.
While those are cooking, you’re going to prepare your stuffing. Cut your fresh mozzarella into bite sized cubes and dice your tomatoes, add that to a bowl with your chopped basil and minced garlic. Mix in olive oil and balsamic, with salt and pepper.
When your onions are done, grab a fork and scoop out the inside of the onion, leaving the 3 outerlayers in tact to hold the stuffing. Put your onion shells aside. Chop up your the remaining roasted onion and add that to your caprese mixture. Stuff your onion shells and add them to a bed of greens for an amazing appetizer.
Recipe via WorstCookEver.com