Since my main meal on day 10 was pretty light (check out the recipe for baba ganoush letttuce wraps here), I made this hearty side dish as an accompaniment. Traditionally, provençal tomatoes are made with garlic and herbed breadcrumbs and baked until golden. For vegan Whole30 provençal tomatoes, I substituted ground walnuts for the breadcrumbs. I also used a mix of tomatoes and zucchini since they both respond well to the provençal treatment. I have to say, I think I like the walnut version better! The nuttiness really complemented the tomatoes and zucchini, and the walnuts are so much more filling and satisfying than bread.
Both walnuts and zucchini are good sources of plant protein. One serving of vegan Whole30 provençal tomatoes and zucchini provides 3g protein from the walnuts and 3g from the zucchini. The recipe calls for 4 zucchini, but if your zucchini are monstrously large like mine were, you’ll want to either use fewer or up the seasoning and walnuts.
- 4 tomatoes, halved crosswise
- 4 zucchini, halved lengthwise
- sea salt
- black pepper
- 8 cloves garlic, thinly sliced
- 1 c. coarsely ground walnuts
- 2 tsp. dried oregano
- 2 T. olive oil
- Preheat oven to 400F and grease 1 very large or 2 smaller baking dishes.
- Place tomatoes and zucchini cut side up in the baking dishes. Season generously with salt and pepper then sprinkle the garlic cloves on top. Combine the panko and oregano, then cover the tops of the vegetables with the mixture. Drizzle with olive oil, then finish with another sprinkling of salt.
- Bake for about 1 hour, or until walnuts are toasted and vegetables are very soft.