Corn and Pepper Stuffed Tomatoes

Ingredients:

• Cherry tomatoes or roma tomatoes
• 2 ears corn
• 1 each red or yellow bell pepper
• 1 each portobello mushroom
• 1 each jalapeno or banana pepper
• ¼ bunch Basil
• 1 each zucchini
• 2 cloves garlic
• 1 each shallot
• To taste salt and pepper
• Olive oil

Directions:

1. Wash all vegetables, let dry.
2. Preheat oven to 350 degrees fahrenheit.
3. Cut ears of corn in half lengthwise, place upright on cutting board and cut kernels off cob, set in small bowl.
4. Finely mince garlic and shallot, set aside.
5. Chop peppers into small pieces, add to bowl of corn.
6. Remove stem and gills from portobello and chop into small pieces, set aside.
7. Chop zucchini into small pieces, add to bowl with corn and peppers.
8. Finely chop basil, set aside.
9. Heat a sauté pan over medium heat, add a few tablespoons of oil, add garlic and onion, sweat over low to medium heat until onions are translucent, not brown. 
10. Increase heat and add corn, zucchini and peppers. 
11. Stir occasionally for 3/5 minutes.
12. Add mushrooms when vegetables begin to get tender.
13. Season with salt and pepper and add chopped basil, stir and remove from heat.
14. While vegetables are cooking, use a paring knife to remove the stem and core of the cherry tomatoes. 
15. If using romas, cut in half and remove core and seeds.
16. Place cored tomatoes on a sheet pan with a silpat or parchment. 
17. Fill each tomato with stuffing.
18. Bake in preheated oven until tomatoes are tender, serve warm.