Roasted Tomatoes Stuffed With Grilled Ratatouille

Name: Roasted Tomatoes Stuffed With Grilled Ratatouille
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 4 large ripe tomatoes; kosher salt; 1 medium red onion, cut crosswise into 1/3-inch slices; 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; 1 tablespoon finely chopped basil; 1 teaspoon balsamic vinegar

Submitted by Jan in Lanark

"What a way to enjoy the bounty from your garden or farmer's market. I wouldn't use really large tomatoes as these babies are very filling as a side, but definitely go for the big ones if it's to be a main course. From Weber's "Real Grilling". Enjoy:-). The filling can be made ahead and stuffed into the tomatoes before grilling."

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Ready In:: 35mins
Ingredients:: 9
Serves:: 4

ingredients

4 large ripe tomatoes
kosher salt
Ratatouille
1 medium red onion, cut crosswise into 1/3-inch slices
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
1 tablespoon finely chopped basil
1 teaspoon balsamic vinegar

directions

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.
Lighly brush the onion, zucchini and pepper with oil. Season with salt and pepper to taste. Grill over Direct Medium heat until tender, turning once, about 8-10 minutes. I use a hinged grilling rack to make this job much easier. Transfer to a cutting board and cut into 1/3 inch pieces.
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. Serve immediately.