Grilled Tomatoes

The weather has hinted at being a little bit warmer lately and my thoughts are turning to fresh garden vegetables.  In their absence, I must resort to that which comes from the grocery store.  DH and I use our grill all winter long, but the fresh steak and grilled tomatoes from the grill last week was just delicious.

Grilled Tomato Ingredients

Vine Ripe or Plum Tomatoes - or whatever is fresh out of the garden later this summer

Mozzarella, Parmesan, Cheddar, Pecorino (or other favorite) Cheese

Salt & Pepper

Olive Oil

Garlic

Preheat grill, spray rack with cooking spray

(be careful it will flare).

Slice tomatoes in half, season with salt and pepper - grill on both sides till almost tender.

Place sheet of aluminum foil on other half of grill - or if you have one of those vegetable holders for the grill that will work too - add some olive oil and garlic. 

Place tomatoes skin side down onto foil/holder.

Top with shredded cheese - close grill cover, cook for 1 - 3 minutes until cheese is melted.

I suggest tongs to remove tomatoes, it also helps them hold their shape so they don't fall apart.





Depending on the thickness of your steak, you can use 1/2 of the grill to cook the tomatoes and the other half to cook your steak.  Of course these go great with pretty much anything or even sandwiched between two slices of crusty italian bread by themselves.

Steak, haricots verts and grilled tomatoes - not bad for a healthy meal!