4 medium tomatoes
2 cups loose-pack frozen zucchini, carrots, cauliflower, lima beans, & Italian beans
2 tbs. grated Romano cheese
1/8 tsp. pepper

Cut tomatoes in half. Spoon out pulp, leaving a 1/4 inch thick shell. Reserve tomato pulp; discard seeds. Chop tomato pulp. Set shells and pulp aside.

In a small saucepan cook frozen vegetables according to package directions. Drain. Stir in chopped tomato pulp. Spoon one-eigth of the vegetable mixture into each tomato shell. Place tomatoes in a 10x6x2 inch baking dish. Sprinkle with grated cheese and pepper.

Bake in a 350 degree oven for 15 to 20 minutes or till heated through.
Makes 4 servings.

Nutritional information per serving:
53 calories
3 gm protein
9 gm carbohydrate
1 gm fat
4 mg cholesterol
63 mg sodium
255 mg potassium

Recipe from: Better Homes & Garden's "New Dieter's Cookbook"
Submitted by Ethel Burdine