Grilled tomatoes and green onions

4 Servings

Ingredients

Quantity Ingredient
⅓ cup Olive oil
1 tablespoon Fresh lemon juice or wine
Vinegar
2 tablespoons Fresh basil; chopped
1 tablespoon Shallots; chopped
½ teaspoon Salt
¼ teaspoon Freshly ground pepper
3 larges 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

Directions

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@...> on Mar 24, 1998

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