| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
July 1995 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Mayonnaise |
| 1 |
lg |
Garlic clove; pressed |
| 3/4 |
ts |
Fresh lemon juice |
| 1 |
c |
Mesquite wood chips; soaked in cold |
|
|
; water 1 hour |
|
|
; (optional) |
| 2 |
lg |
Tomatoes; (about 1 1/2 |
|
|
; pounds), cut |
|
|
; crosswise in half |
| 1 1/2 |
tb |
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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