I couldn't find yellow tomatoes, so used local Jersey and this was very good. The tomatoes get soggy fast, so I removed from skewers when done and kept in the warmer until we ate. I'd love to try it with the yellow, I'm sure they're beautiful!
Grilled Tomatoes with Basil Vinaigrette
Photo: Charles Walton; Styling: Catherine A. Pittman
Serve these with grilled fish or chicken, or make them part of a colorful veggie plate.
Yield: 6 servings
Recipe from
More From Southern Living
Nutritional Information
Amount per serving
- Calories: 87
- Fat: 7.2g
- Cholesterol: 0.0mg
- Sodium: 109mg
Ingredients
- 3 yellow tomatoes
- 3 red tomatoes
- 3 tablespoons olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons white balsamic vinegar
- 2 tablespoons chopped fresh basil
- Garnish: fresh basil sprigs
Preparation
- Cut tomatoes in half; thread onto skewers, alternating colors. Brush with 1 tablespoon oil; sprinkle with salt and pepper.
- Grill, covered with grill lid, over medium heat (300° to 350°) 10 minutes, turning skewers often.
- Combine remaining 2 tablespoons oil, vinegar, and basil; drizzle over kabobs. Garnish, if desired.
Grilled Tomatoes with Basil Vinaigrette Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Sodium, Meatless
- COOKING METHOD: Grill
- OCCASION: Summer, Father's Day, July 4th, Labor Day, Memorial Day
- PUBLICATION: Southern Living
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Cooking Light
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