| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
July 1995 |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Mayonnaise |
| 1 |
|
Garlic clove, pressed |
| 3/4 |
t |
Fresh lemon juice |
| 1 |
c |
Mesquite wood chips, soaked |
|
|
in cold |
|
|
water 1 hour |
|
|
optional |
| 2 |
|
Tomatoes, about 1 1/2 |
|
|
pounds cut |
|
|
crosswise in half |
| 1 1/2 |
T |
Olive oil |
INSTRUCTIONS
Whisk mayonnaise, garlic and lemon juice in small bowl to blend.
Prepare barbecue (medium-high heat). When coals turn white, drain
chips, if using, and scatter over coals. When chips begin to smoke,
brush cut side of tomatoes with oil and place on grill, cut side down.
Cover and grill tomatoes until hot, juicy and tender, about 3 minutes
per side. Transfer to plate. Season tomatoes with salt and pepper. Top
each tomato half with dollop of garlic mayonnaise. Serves 4. Bon
Appetit July 1995 Converted by MC_Buster. Per serving: 762 Calories
(kcal); 83g Total Fat; (92% calories from fat); 3g Protein; 13g
Carbohydrate; 26mg Cholesterol; 440mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 9 1/2 Fat; 0
Other Carbohydrates Converted by MM_Buster v2.0n.
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