You will love these stuffed grilled tomatoes. Jammed full of cheeses and great Italian flavor, they are the perfect side dish to your grilling masterpiece. Simple to prepare with these easy step by step photo instructions.
Preheat grill to about 400°-450° surface temperature. Medium if you don't want to check the temp. Clean and oil grates. This can easily be done near the end of grilling a main dish.
Wash tomatoes and cut tops off making a bowl. Spoon out the inside being careful not to go through the outside. Wash out the shells and take the inner core that you removed and wash off any seeds. Chop the cores into 1/4 inch cubes removing any tough parts.
In a mixing bowl, combine chopped tomato, 1/4 cup each feta, Parmesan, and Italian breadcrumbs. Add salt, pepper, parsley, oregano, basil, and garlic. Mix well then stuff the filling into the tomato shells.
Mix 1 tablespoon each of parmesan, bread crumbs, and olive oil. Top each stuffed tomato with half of the mixture.
Brush tomato skin with oil.
Cook with the grill lid closed for about 10 minutes until skin is falling off, and the top is browning. You can put them directly on a well-oiled grill grate or in a grill pan.
Be careful handling the tomatoes after cooking; they may fall apart easily.
Use larger, firm tomatoes.
Stuff with what you want but my suggestions are very good.
Cook directly on the grill grates or a grill pan.
Time will vary by the grill temperature and size of the tomatoes.
Leave the skin on until servered, they will hold the tomatoes together somewhat.
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