| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Bbq, Vegetables |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Olive oil |
| 1 |
T |
Fresh lemon juice or wine |
|
|
Vinegar |
| 2 |
T |
Fresh basil, chopped |
| 1 |
T |
Shallots, chopped |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Freshly ground pepper |
| 3 |
|
Tomatoes, cut into slices |
|
|
1/2-3/4 inch thick |
| 10 |
|
To 12 green onions, trimmed |
|
|
Including 4" of green tops |
|
|
Sprigs of fresh basil or |
|
|
Parsley |
INSTRUCTIONS
Firm tomatoes, even those that are slightly green, should be used for
this recipe. They are less juice and hold their shape better when
grilled than fully ripe ones. Fresh basil is wonderful with tomatoes,
but you could also use chopped tarragon or even parsley in the basting
sauce. Serve warm or at room temperature, with grilled lamb or fish.
Prepare a fire in a grill. Position the oiled grill rack 4-6 inches
above the fire. In a small bowl stir together the oil, lemon juice or
vinegar, chopped basil, shallots, salt and pepper. Arrange the
tomatoes and onions on the rack. Grill, turning them two or three
times and brushing with the oil mixture, about 5 minutes. If the
onions are large, they might take 1 or 2 minutes longer. Transfer the
tomatoes and onions to a platter and garnish with basil or parsley
sprigs. Source: Williams-Sonoma Kitchen Library: Grilling Posted to
MM-Recipes Digest by "deborah kuhnen" <debkuhnen@email.msn.com> on
Mar 24, 1998
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