Yields4 ServingsPrep Time30 minsCook Time22 minsTotal Time52 mins
4llarge, ripe tomatoes
Salt
STUFFING
1medium red onion, cut crosswise into 10mm slices
1 medium red capsicum, stem and seeds removed, cut into flat pieces
1medium zucchini, cut lengthwise in 10mm slices
Extra-virgin olive oil
Freshly ground black pepper
½cup cup grated mozzarella cheese
1tbsptablespoon finely chopped fresh basil
1tspteaspoon balsamic vinegar
1
Prepare the barbecue for direct cooking over high heat (180° to 230°C).
2
Cut a 10mm 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) to within 10mm of the skin.
3
With a teaspoon, scoop out the tomato flesh. Discard the juice and seeds to make room for the stuffing. Lightly salt the inside of the tomatoes and place them, cut side down, on a plate lined with paper towel.
4
To make the stuffing, lightly brush or spray the onion, capsicum, and zucchini with olive oil. Season with salt and pepper to taste. Cook on a hotplate over direct high heat until tender, 4 to 5 minutes on each side for the onions and 3 to 4 minutes on each side for the capsicum and zucchini. Transfer the cooked vegetables to a cutting board and chop them into 10mm pieces. In a bowl combine the cooked vegetables with the cheese, basil, and vinegar to create the vegetable stuffing.
5
Spoon the vegetable stuffing into the tomatoes. Cook the tomatoes using the indirect setting until the cheese is melted and the vegetables are warm, 8 to 12 minutes. Serve immediately.
Ingredients
4llarge, ripe tomatoes
Salt
STUFFING
1medium red onion, cut crosswise into 10mm slices
1 medium red capsicum, stem and seeds removed, cut into flat pieces
1medium zucchini, cut lengthwise in 10mm slices
Extra-virgin olive oil
Freshly ground black pepper
½cup cup grated mozzarella cheese
1tbsptablespoon finely chopped fresh basil
1tspteaspoon balsamic vinegar
Directions
1
Prepare the barbecue for direct cooking over high heat (180° to 230°C).
2
Cut a 10mm 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) to within 10mm of the skin.
3
With a teaspoon, scoop out the tomato flesh. Discard the juice and seeds to make room for the stuffing. Lightly salt the inside of the tomatoes and place them, cut side down, on a plate lined with paper towel.
4
To make the stuffing, lightly brush or spray the onion, capsicum, and zucchini with olive oil. Season with salt and pepper to taste. Cook on a hotplate over direct high heat until tender, 4 to 5 minutes on each side for the onions and 3 to 4 minutes on each side for the capsicum and zucchini. Transfer the cooked vegetables to a cutting board and chop them into 10mm pieces. In a bowl combine the cooked vegetables with the cheese, basil, and vinegar to create the vegetable stuffing.
5
Spoon the vegetable stuffing into the tomatoes. Cook the tomatoes using the indirect setting until the cheese is melted and the vegetables are warm, 8 to 12 minutes. Serve immediately.
