You can tell a lot about what a person likes just by looking at their cookbooks. The best recipes are always the ones that are barely intact, spattered with food, and oil-stained. I just described the page that contains this recipe:
Roasted Tomatoes Stuffed with Grilled Ratatouille
|Steak, spinach, mushrooms, THE BEST TOMATOES & Corona :)|
Your shopping list:
1 medium red onion, cut crosswise into 1/3-inch slices (It will fall apart on the bbq regardless)
1 red bell pepper, stem and seeds removed and cut into flat pieces
1 medium zucchini, cut lengthwise into 1/3-inch slices
extra virgin olive oil
2/3 cup grated mozzarella cheese or 2/3 cup Fontina cheese (Optional - I've made it without for my momma)
1 tablespoon finely chopped basil (I've used 1tsp of dried and it worked fine!)
1 teaspoon balsamic vinegar
What to do with it:
- Cut a 1/2" slice off the top of each tomato and discard tops. With a small knife cut around the inside of the fleshy part of the tomato to within 1/2" of the skin, being careful not to cut through the bottom. With a teaspoon, scoop out the flesh, leaving about 1/2" of the flesh attached to the skin.
- Discard the juice and seeds to make room for the ratatouille. Lightly salt the inside of the tomatoes and turn them, cut side down, on a plate lined with paper towels while you prepare the ratatouille.
- Lightly brush the onion, zucchini and pepper with oil. Season with salt and pepper to taste. I've forgotten the S&P and it was fine
- Grill over Direct Medium heat until tender, turning once, about 8-10 minutes. Transfer to a cutting board and cut into 1/3 inch pieces. I don't ever pay attention the size of them in the end. I basically dice it all so I can fit more in the tomatoes.
- Combine the vegetables in a medium bowl with the cheese, basil and vinegar.
- Spoon ratatouille into the tomatoes and grill over Indirect Medium heat until the cheese is melted and the vegetables are warm, 8 to 10 minutes.