Serves: 15
Total Calories: 76

Filling:
10 sweet onions
1 cup bread crumbs seasoned
1 cup corn kernels
1 cup zucchini diced
1 cup carrot diced
1 cup beet diced
1 cup water
Glaze:
1/2 cup honey
3 tablespoons Dijon style mustard
2 tablespoons balsamic vinegar
2 teaspoons paprika
1/2 teaspoon ginger ground
1 1/2 teaspoons salt
1 teaspoon black pepper

Preheat oven to 350F. Peel onion, slice in half on the equator. Remove centers, 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.

Nutritional Facts:

Serves: 15
Total Calories: 76
Calories from Fat: 5

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