Tomatoes Stuffed with Vegetables & Cheese

Ease of Preparation: Easy

Yields: 4 servings

Ingredients

4 large ripe tomatoes

Kosher salt

Stuffing

1 Japanese eggplant, cut crosswise 1/3 inch slices

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 lengthways in 1/3-inch slices.

2 tablespoons extra virgin olive oil (30ml)

¾ cup grated mozzarella cheese (190ml)

1 tablespoon finely chopped fresh basil (15 ml)

1 teaspoon balsamic vinegar (5 ml)

Salt and pepper to taste

Method

Cut a ½ inch slice off the top of each tomato. Scoop out the center.  Discard.

Lightly salt the inside of tomatoes and tip upside down over paper towels.

Preheat grill with one side on medium heat and the other side on medium high.

For the onions, peppers and zucchini, season with salt and pepper and drizzle with oil.

Place the onions over the medium heat side and grill for 3-4 minute per side, or until nice char-marks are achieved.

Place the zucchini and peppers on the medium high side and grill for 2 minutes per side or until nice char-marks are achieved.

Let cool and cut into ½ inch small pieces. Combine the chopped grill vegetables, cheese, basil, and vinegar into a bowl and stir.

Spoon the vegetable stuffing into the tomatoes.

Grill the tomatoes on the top warming rack of barbeque until cheese is melted.