Harvest Stuffed Tomatoes

In nonstick skillet, heat olive oil over medium heat; cook onion and garlic, stirring often, for about 7 minutes or until softened.

Stir in corn, zucchini, red pepper, tomato juice, salt and pepper; cook, stirring often, for 10 minutes or until vegetables are tender and liquid is absorbed. Remove from heat.

Vinaigrette: Meanwhile, whisk together vinegar, tomato juice, olive oil, thyme, mustard and sugar. Pour over warm vegetables.

Slice tomatoes, without cutting through to bottom, into wedges; fan out to resemble flowers. Divide vegetable mixture among tomatoes,