Stuffed Grilled Tomatoes

The constant meat orgies on the charcoal grill dman can only endure and also enjoy when fresh vegetables come along on the grill. Peppers, zucchini, melanzane – the whole that is wonderful for grilling.

Rinse the tomatoes, cut the top generously small at the base of the stem, scoop out the fruit contents with a spoon with a sharp edge down to the fleshy edge of the fruit (continue to use the contents for a tomato sauce). Clean the garlic and spring onions and cut into very fine cubes. Mix the cream cheese, scallion, garlic, olive oil and oregano in a baking bowl until smooth. Season with salt and pepper. Fill the cheese mixture into the tomatoes. Cook tomatoes on broiler until cheese mixture is slightly bubbling and tomatoes have reached medium browning. If the tomatoes brown too quickly, continue cooking on aluminum foil to finish.

Tip: Double the ingredients and count 2 stuffed tomatoes per eater – I was always asked for seconds!

To go with:

Grilled tomatoes go well with grilled meat and fish, as well as poultry. Could also be served as part of a vegetarian vegetable grillade with melanzani, zucchini and bell peppers.

Beverage Recommendation:

A chasselas from Germany, dry and well chilled. Alternative: A cool rosé from Provence.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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