Investigating the how and why of good cooking.

Grilling and BBQ Vegetables

Broiled, Roasted or Grilled Tomatoes

Basalmic Broiled Tomatoes

Firm Ripe Tomatoes, cut into halves
Salt and pepper to taste, (I like Kosher salt)
Basalmic Vinegar
Fresh Basil, chopped

  1. Cut the tomatoes in half and place onto a baking sheet. Sprinkle with salt and pepper and a dash of basalmic vinegar.
  2. Place under the broiler for a few minutes until the tomato is shriveled. Remove from the oven and sprinkle with the fresh basil.
  3. These can also be placed on a hot grill instead of under the broiler. They are delicious. I use Roma Tomatoes for these.


465247_roasted_tomatoes_with_rosemaryBroiled Tomatoes with Rosemary

Firm, ripe tomatoes, cut in halves
Salt and pepper to taste
Rosemary sprigs

Olive oil

  1. Cut the tomatoes and place them, cut side up, on a baking sheet.
  2. Brush tomato halves with a light layer of olive oil. Sprinkle with salt, pepper and rosemary.
  3. Heat under the broiler (or place on the grill) for 3 to 5 minutes until just beginning to brown.

Broiled Tomatoes with Bread Crumbs

Firm ripe tomatoes
Salt and pepper to taste
Grated cheese or bread crumbs

  1. Cut firm ripe tomatoes in half crosswise. Sprinkle cut surface with salt and pepper.
  2. Dot with butter. Heat under broiler 3 to 5 minutes or until almost browned.
  3. When almost browned sprinkle with grated cheese or bread crumbs and return to broiler. Heat until cheese is melted, or crumbs are browned.

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