| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Bbq, Vegetables |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Olive oil |
| 1 |
tb |
Fresh lemon juice or wine |
|
|
Vinegar |
| 2 |
tb |
Fresh basil; chopped |
| 1 |
tb |
Shallots; chopped |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 3 |
lg |
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
NORMA WRENN MSN
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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