INGREDIENTS

INSTRUCTIONS

Place garlic cloves in center of 10" square of aluminum foil. Wrap into
packet; pierce in several places with top of sharp knife so charcoal flavor
can penetrate garlic. Lightly oil both sides of onion rings and bread by
brushing or spraying.
Hold onion rings together by inserting a toothpick through each slice.
Grill garlic packet, whole tomatoes and onion rings on uncovered grill over
medium coals for about 4 minutes. Carefully turn tomatoes and onion slices,
continue grilling 4 min. Transfer tomatoes and onion rings to shallow bowl.
Grill bread until browned, 1-2 minutes per side.
Cool, cover and refrigerate half of grilled tomatoes, onion rings and
garlic for Grilled Tomato Soup recipe. Peel off and discard skin from
remaining tomatoes; remove cores. Remove toothpicks from onion rings.
Coarsely chop tomatoes, reserving any juices. Transfer tomatoes and juices
to medium bowl. Chop onion slices and mince garlic; add to bowl. Stir in
basil, vinegar, olive oil, salt and pepper; mix well.
Spoon mixture over grilled bread; serve immediately with additional pepper
if desired. Makes about 3 cups of topping or 8 appetizer servings of about
1/3 cup per slice of bread. |
NOTES : 2 grams total fat per serving.
Recipe by: July 1996 Vegetarian Times
Converted by MM_Buster v2.0l.

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