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Roasted Tomatoes Stuffed with Grilled Ratatouille

Makes 4 servings

• 4 large, ripe tomatoes
• Kosher salt

Ratatouille

• 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 into 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

1. 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 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.

2. Lightly brush or spray the onion, pepper, and zucchini with oil. Season with salt and pepper to taste. Grill over direct medium heat (350°F to 450°F) until tender, turning once. The onions will take 8 to 12 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.

3. Spoon the ratatouille 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.

Prep time: 15 minutes
Grilling time: 16 to 24 minutes

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