Recipes @ Herbed Grilled Tomatoes

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Sunday, May 1, 2011

Herbed Grilled Tomatoes

If all you've been cooking on your grill has been meat, consider cooking vegetables on the grill. Here's a recipe for Herbed Grilled Tomatoes that will change the way you think about cooking vegetables. When preparing vegetables for grilling, keep the following points in mind:
  • Test for medium or high temperature on the grill. Brush the vegetables with olive oil or unsalted butter. Season to taste with coarse salt and black pepper.
  • Place the vegetables on a lightly oiled grilling tray or vegetable-grilling basket, on a piece of heavy foil, or directly on the grill rack (perpendicular to the grates, directly over preheated coals). Grill vegetables, uncovered, until tender when tested with a sharp knife, turning occasionally. Monitor the grilling closely so that the vegetables don't char.
Herbed Grilled Tomatoes Recipe
Serves 4

  • 4 small tomatoes
  • 3 tablespoons dairy sour cream or plain yogurt
  • 1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil, crushed
  • 1 tablespoon finely chopped dry bread crumbs
  • 1 tablespoon finely grated Parmesan cheese
  1. Prepare a charcoal or gas grill.
  2. Remove the cores from the tomatoes; cut them in half crosswise. Spread the cut side of each tomato with the sour cream or yogurt. Sprinkle each tomato half with basil. Sprinkle the bread crumbs and Parmesan cheese on top of the tomatoes. Arrange the tomato halves in a foil pie pan.
  3. If using a charcoal grill, arrange the preheated coals around a drip pan in a covered grill. (If using a gas grill, place a drip pan over indirect heat.) Test for medium heat above the pan. Place the foil pan containing the tomatoes on the grill over the drip pan. Cover and grill the tomatoes for 10 to 15 minutes or until the tomatoes are heated through. Serve warm.

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