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Grilled Tomatoes with Pesto
Ingredients
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3
medium firm tomatoes, cored and halved crosswise
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1/4
cup purchased pesto sauce
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6
very thin onion slices
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1/2
cup Monterey Jack cheese (about 2 oz.)
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1/3
cup smoked almonds, chopped
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2
tablespoons snipped parsley
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Salt and pepper (optional)
Directions
1. Hollow out the top 1/4 inch of tomato halves with a spoon. Top each tomato half with 2 teaspoons pesto sauce and an onion slice. Arrange tomatoes in 2 foil pie pans.
2. Place tomatoes in the center of the grill rack. Cover and grill for 8 to 10 minutes or until tomatoes are heated through.
3. Stir together the cheese, almonds, and parsley in a small mixing bowl. Sprinkle mixture over tomatoes. Cover and grill for 5 minutes more or until cheese melts. Season to taste with salt and pepper, if desired. Makes 6 servings.
Nutrition Facts
(Grilled Tomatoes with Pesto)
- Servings Per Recipe 6,
- Calories 145,
- Protein (gm) 6,
- Carbohydrate (gm) 6,
- Fat, total (gm) 12,
- Cholesterol (mg) 11,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 2,
- Vitamin A (IU) 534,
- Vitamin C (mg) 14,
- Sodium (mg) 166,
- Calcium (DV %) 141,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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Terrific recipe as a summer side dish. I've also made it during the holiday season (we ARE diehard grillers!) and served them as party food. They are a little too messy to be finger food but are fine if you are putting out small forks.
8/14/2011 03:00:13 PM Report Abuse