Recipe by Jan in Lanark
What a way to enjoy the bounty from your garden or farmer's market. I wouldn't use really large tomatoes as these babies are very filling as a side, but definitely go for the big ones if it's to be a main course. From Weber's "Real Grilling". Enjoy:-). The filling can be made ahead and stuffed into the tomatoes before grilling.
- 4 large ripe tomatoes
- kosher salt
- 1 medium red onion, cut crosswise into 1/3-inch slices
- 1 red bell pepper, stem and seeds removed and cut into flat pieces
- 1 medium zucchini, cut lengthwise into 1/3-inch slices
- extra virgin olive oil
- 2⁄3 cup grated mozzarella cheese or 2⁄3 cup Fontina cheese
- 1 tablespoon finely chopped basil
- 1 teaspoon balsamic vinegar
Directions See How It's Made
- Cut a 1/2" slice off the top of each tomato and discard tops. With a small knife cut around the inside of the fleshy part of the tomato to within 1/2" of the skin, being careful not to cut through the bottom. With a teaspoon, scoop out the flesh, leaving about 1/2" of the flesh attached to the skin.
- Discard the juice and seeds to make room for the ratatouille. Lightly salt the inside of the tomatoes and turn them, cut side down, on a plate lined with paper towels while you prepare the ratatouille.
- Lighly brush the onion, zucchini and pepper with oil. Season with salt and pepper to taste. Grill over Direct Medium heat until tender, turning once, about 8-10 minutes. I use a hinged grilling rack to make this job much easier. Transfer to a cutting board and cut into 1/3 inch pieces.
- Combine the vegetables in a medium bowl with the cheese, basil and vinegar.
- Spoon ratatouille into the tomatoes and grill over Indirect Medium heat until the cheese is melted and the vegetables are warm, 8 to 10 minutes. Serve immediately.