Roasted Tomatoes Stuffed With Grilled Ratatouille

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 combine the vegetables in a medium bowl with the cheese, basil and vinegar.
• 5 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.