Grilled Tomatoes Tapenade

Coastal Living
Makes 8 servings


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3 tablespoons olive oil
3 tablespoons white balsamic vinegar
2 tablespoons olive tapenade or minced kalamata olives
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
8 yellow and red heirloom tomatoes


Prep: 4 Minutes
Cook: 10 Minutes

1. Whisk first 6 ingredients in a small bowl until well blended.

2. Cut tomatoes in half; thread evenly onto 8 skewers, if desired. Brush with half of vinaigrette.

3. Grill, covered, over medium-high heat (350° to 400°) for 10 minutes, turning once. Drizzle with remaining vinaigrette. Serve immediately.

Created date

June 2010