Grilled Stuffed Tomato - Italian Style

These grilled stuffed tomatoes are bursting with rich Italian flavors, yet are so simple to prepare. A great side dish for almost any grilled meal.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Vegetable
Cuisine: Italian
Servings: 4
Calories: 138kcal
Author: Dan Mikesell AKA DrDan

Ingredients

  • 2 tomatoes Large
  • 1/4 cup Feta cheese
  • 1/4 cup Parmesan cheese plus 1 tablespoon grated
  • 1/4 cup Italian seasoned bread crumbs plus 1 tablespoon
  • 1 teaspoon parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/4 teaspoon pepper
  • 1 clove garlic crushed
  • 1 tablespoon olive oil plus some for brushing

Instructions

  • Preheat grill on high. Clean and oil grates. Decrease temp to low on the section used for the tomatoes but leave other side on high or close to it.
  • Wash tomatoes and cut tops off. Spoon out 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 of feta, Parmesan, and Italian breadcrumbs. Add salt, pepper, parsley. Oregano, basil, and garlic. Mix well. Stuff tomato shells.
  • Mix 1 tablespoon parmesan, bread crumbs, and olive oil. Top each stuffed tomato with half of the mixture.
  • Brush tomato skin with oil and place over low heat.
  • Cook with grill lid closed for about 10 minutes until skin is falling off and the top is browning. Note: Carefully remove from the grill with spatula underneath, or it may fall apart.
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Nutrition

Calories: 138kcal | Carbohydrates: 10g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 14mg | Sodium: 555mg | Potassium: 240mg | Fiber: 2g | Sugar: 3g | Vitamin A: 950IU | Vitamin C: 17.3mg | Calcium: 140mg | Iron: 1.3mg