Roasted Tomatoes Stuffed with Ratatouille
4 large, ripe tomatoes
For the stuffing:
1 medium red onion, cut crosswise into 1/3-inch slices
1 medium red bell pepper, stem and seeds removed, cut into flat pieces
1 medium zucchini, cut lengthwise in 1/3-inch slices
Extra-virgin olive oil
Freshly ground black pepper
2/3 cup grated mozzarella cheese
1 tablespoon finely chopped fresh basil
1 teaspoon balsamic vinegar
Cut a 1/2-inch 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 of the tomato) to within 1/2 inch of the skin. With a teaspoon, scoop
out the tomato flesh, leaving about 1/2 inch of flesh attached to the skin.
Discard the juice and seeds to make room for the stuffing. Lightly salt the
inside of the tomatoes and turn them, cut side down, on a plate lined with paper
towels while you prepare the stuffing.
To make the stuffing: Lightly brush or spray the onion, pepper, and zucchini
with olive oil. Season with salt and pepper to taste. Grill over Direct Medium
heat until tender, turning once halfway through grilling time. The onions will
take 8 to 10 minutes. The peppers and zucchini will take 6 to 8 minutes.
Transfer to a cutting board and cut into 1/3-inch pieces. Combine the grilled
vegetables in a medium bowl with the cheese, basil, and vinegar.
Spoon the vegetable stuffing into the tomatoes. Grill the tomatoes over Indirect
Medium heat until the cheese is melted and the vegetables are warm, 8 to 12
minutes. Serve immediately.
Makes 4 servings.