| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian | 4 | Servings |
INGREDIENTS
| 2 | sm | Sweet red onions; finely chopped |
| 2 | sm | Garlic cloves; minced |
| Freshly ground black pepper; to taste | ||
| 2 | tb | Balsamic vinegar |
| 2 | tb | Olive oil; divided |
| 1/4 | c | Basil; fresh, finely chopped |
| 8 | md | Ripe tomatoes |
| 4 | lg | Slices Italian or sourdough bread |
| 1 | lg | Clove garlic; halved |
INSTRUCTIONS
In a medium-size bowl, combine onions, minced garlic, pepper, and vinegar. Stir in all but 1 teaspoon oil. Add 1/2 of the basil leaves. Mix well and set aside. Slice the tomatoes as thinly as you can; season each slice with pepper. Cut the bread into 1/2-inch thick slices. Prepare the fire. When the fire is ready, add the bread and grill for 2 minutes or so on each side. Remove the bread from the grill, and brush the remaining teaspoon of oil on one side of each of the bread slices. Quickly rub the garlic halves onto each oiled side . Arrange the bread slices on a platter or individual plates. Divide tomato slices among the slices of bread; sprinkle with the remaining basil. Carefully pour the vinegar dressing over the tomatoes. Serve immediately. Recipe by: Joe Famularo, The Joy of Healthy Grilling Posted to MC-Recipe Digest by "vegetarian.guide@miningco.com" <vegetarian.guide@miningco.com> on May 16, 1998
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