Ingredients
- 10 onions
- 1 beets
- 1 cup seasoned breadcrumbs
- 1 cup water
- 1/2 cup honey
- 1 cup corn kernels
- 1 cup zucchini
- 1 cup carrots (grated)
- 3 tablespoon dijon mustard
- 2 tablespoon balsamic vinegar
- 2 teaspoon paprika
- 1 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon ginger (ground)
Preheat oven to 350F. Peel onion, slice in half on the equator. Remove centres leaving a bowl in the onion halves.
Filling: In a bowl, stir together 1/2 c breadcrumbs, corn, zucchini, carrots & beets. Firmly pack into onion hollows. Arrange in a shallow baking dish & pour water around the base.
Glaze: In a separate bowl, whisk together the glaze ingredients. Drizzle half the mixture over the top of the onions. Bake 30 minutes. Drizzle with remaining glaze & bake another 30 minutes.
Just before serving, sprinkle onions with remaining breadcrumbs & broil until the crumbs are toasted & golden brown.
