Pat58
07-02-2000, 03:47 PM
Hi friends, I went to the farmers market and bought a ton of the first really good tomatoes of the year, along with some other veggies. I improvised this recipe:
Tools required:
Grill; grill topper so veggies don't fall through; large tongs
Ingredients:
Six large ripe tomatoes, sliced in half through core (leave core in)
3-4 large red bell peppers, whole
1 Vidalia onion, peeled and cut in 3/4" slices
2 yellow summer squash, trimmed and halved lengthwise
2 green summer squash, trimmed and halved lengthwise
Olive oil, sliced fresh basil, salt and pepper to taste
Accompaniments: pasta, baked potato wedges, grilled polenta - or make it a salad with fresh sliced part-skim mozzarella
1. Spray grill topper with olive oil spray and roast whole peppers until skin is blackened, turning as needed. Remove and cool; then skin, remove seeds, quarter and slice into 1/2" slices. Put in large bowl.
2. Lightly oil Vidalia onion slices and summer squash; grill over medium, turning until cooked but not charred. Slice squash into 3/4" chunks; quarter each grilled onion slice and add to bowl with peppers.
3. Spray grill topper again, away from heat source. Place tomatoes cut side down on hot grill topper over medium heat. Keep them moving with tongs, from side to side, and turn after a few minutes. When skins begin to split, remove. When cool enough to handle, cut out stem/core areas and cut in large chunks, add to bowl. Toss everything with a little olive oil, lots of pepper, a tiny bit of salt and basil sliced in chiffonade to taste. Garnish with basil leaves and serve as desired.
Tools required:
Grill; grill topper so veggies don't fall through; large tongs
Ingredients:
Six large ripe tomatoes, sliced in half through core (leave core in)
3-4 large red bell peppers, whole
1 Vidalia onion, peeled and cut in 3/4" slices
2 yellow summer squash, trimmed and halved lengthwise
2 green summer squash, trimmed and halved lengthwise
Olive oil, sliced fresh basil, salt and pepper to taste
Accompaniments: pasta, baked potato wedges, grilled polenta - or make it a salad with fresh sliced part-skim mozzarella
1. Spray grill topper with olive oil spray and roast whole peppers until skin is blackened, turning as needed. Remove and cool; then skin, remove seeds, quarter and slice into 1/2" slices. Put in large bowl.
2. Lightly oil Vidalia onion slices and summer squash; grill over medium, turning until cooked but not charred. Slice squash into 3/4" chunks; quarter each grilled onion slice and add to bowl with peppers.
3. Spray grill topper again, away from heat source. Place tomatoes cut side down on hot grill topper over medium heat. Keep them moving with tongs, from side to side, and turn after a few minutes. When skins begin to split, remove. When cool enough to handle, cut out stem/core areas and cut in large chunks, add to bowl. Toss everything with a little olive oil, lots of pepper, a tiny bit of salt and basil sliced in chiffonade to taste. Garnish with basil leaves and serve as desired.