25
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.
To make the stuffing: Lightly brush or spray the onion,
pepper, and zucchini with olive oil. Season with salt and
pepper to taste. Grill over Direct Medium heat until
tender, turning once halfway through grilling time. 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 Indirect Medium heat until the cheese is
melted and the vegetables are warm, 8 to 12 minutes.
Serve immediately.
Makes 4 servings.
GRILLED RED PEPPERS STUFFED
WITH MOZZARELLA
Indirect/Medium
1 small loaf crusty Italian bread
3 tablespoons olive oil
3 medium sweet red bell peppers
1 cup fresh mozzarella cheese, cut into
small cubes
1-1⁄2 teaspoons dried basil
1 clove garlic, finely chopped
1 tablespoon olive oil
Salt
Freshly ground black pepper
Thinly slice bread, remove crusts and cut into enough
1⁄2" croutons to make 1 cup. Warm the olive oil in a
skillet, add the croutons, and sauté until golden; drain on
paper towels. Cut tops off peppers about 1⁄2" from top,
and reserve tops. Carefully remove seeds and
membranes. In a bowl combine croutons, mozzarella, basil,
garlic and oil. Mix well, adding salt and pepper to taste.
Stuff peppers with mixture, replace tops and secure with
toothpicks. Place peppers on the cooking grate, top sides
up, and grill over Indirect Medium heat until peppers are
soft, but still hold their shape, 12 to 15 minutes. Remove
tops and cut in half lengthwise.
Makes 6 servings.
97668_US_1005.indd 2597668_US_1005.indd 25 10/11/05 1:14:41 PM10/11/05 1:14:41 PM
To Next Page
Loading...
