2 large tomatoes
2 small zucchini, sliced in half lengthwise
1 small Asian eggplant, sliced in half lengthwise
½ red onion, sliced crosswise
½ red or orange bell pepper, cut into strips
Extra virgin olive oil
¼ cup grated mozzarella cheese
2 tablespoons chopped basil and extra leaves for garnish
What you do:
Slice the tops of the tomatoes off and hollow out the seeds and membranes. Salt the inside of the tomatoes and set aside.
Toss the zucchini, eggplant, red onion and bell pepper with olive oil and salt & pepper. Grill the vegetables over medium-direct heat until they are roasted and tender.
Transfer to a cutting board and chop into ½” cubes. Mix the vegetables, mozzarella cheese and chopped basil together and season with salt and pepper.
Stuff the tomatoes with the vegetable mixture and grill over indirect heat until the cheese melts. Garnish with basil and serve warm.
We grilled these stuffed tomatoes recently while at anchor at Catalina Island and served with a grilled flank steak — the perfect summer dinner!!