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Roasted Tomatoes Stuffed with Ratatouille
12
ROASTED TOMATOES STUFFED
WITH RATATOUILLE
Direct Medium
from www.weber.com
®
4 large, ripe tomatoes
Kosher salt
For the stuffing:
1 medium red onion,
cut crosswise into 1/3-inch slices
1 medium red bell pepper, stem and
seeds removed, cut into flat pieces
1 medium zucchini, cut lengthwise in
1/3-inch slices
Extra-virgin olive oil
Freshly ground black pepper
2/3 cup grated mozzarella cheese
1 tablespoon finely chopped fresh basil
1 teaspoon balsamic vinegar
Cut a 1/2-inch slice off the top of each
tomato. Discard the tops. With a small knife
cut around the inside of the fleshy part of
the tomato (do not cut through the bottom
of the tomato) to within 1/2 inch of the skin.
With a teaspoon, scoop out the tomato flesh,
leaving about 1/2 inch of flesh attached to
the skin. Discard the juice and seeds to make
room for the stuffing. Lightly salt the inside of
the tomatoes and turn them, cut side down,
on a plate lined with paper towels while you
prepare the stuffing.
Lightly brush or spray
To make the stuffing:
the onion, pepper, and zucchini with olive
oil. Season with salt and pepper to taste.
Grill over heat until tender,
direct medium
turning once. The onions will take 8 to 10
minutes. The peppers and zucchini will take
6 to 8 minutes. Transfer to a cutting board
and cut into 1/3-inch pieces. In a medium
bowl, combine the grilled vegetables with the
cheese, basil, and vinegar.
Spoon the vegetable stuffing into the
tomatoes. Grill the tomatoes over
heat until the cheese is melted and
medium
the vegetables are warm, 8 to 12 minutes.
Serve immediately.
Makes 4 servings.
indirect