Tuesday, July 26, 2011

Parmesan-Topped Grilled Tomatoes

I made this last night and it is a great accompaniment for any dinner. It is light and refreshing and takes less that 15 minutes to cook and prepare.
YIELD-2 (+Leftovers)
Ingredients:
3 medium-sized tomatoes
Fresh basil, chopped fine or Dried sweet basil leaves
Garlic salt
Fresh ground pepper
Shredded parmesan cheese
Directions:
Rinse tomatoes with cold water and core the stem out (see picture).
Then slice the tomatoes lengthwise in 3/8" slices=probably 4 slices/tomato. (I actually cut the tomatoes in half and read the recipe wrong. They were still good but I think they would have been much more scrumptious if I cut them into smaller slices. You will be able to taste the basil and parmesan better on a thinner tomato slice!)
Sprinkle tomatoes with fresh basil and/or dried basil leaves.
Sprinkle tomatoes with garlic salt and freshly ground pepper.
Top the tomatoes with a generous portion of parmesan cheese (do not be stingy...you should not be able to see the tomato except for the rim).
Spray rack or grate of grill with non-stick cooking spray.
Grill on medium-high heat for 6-8 minutes. Watch closely and do not let the cheese melt all over the grill or get too brown. You do not flip the tomatoes obviously!!!!



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