Weber Summit Manual page 27

ROASTED TOMATOES STUFFED
WITH RATATOUILLE
Direct/Medium
4 large, ripe tomatoes
salt
For the stuffing:
1 medium red onion, cut crosswise into 9mm slices
1 medium red capsicum, stem and seeds removed,
cut into flat pieces
1 medium zucchini, cut lengthwise in 9mm slices
Extra-virgin olive oil
Freshly ground black pepper
/ cup grated mozzarella cheese
2
3
1 tablespoon finely chopped fresh basil
1 teaspoon balsamic vinegar
Cut a 10mm slice off the top of each tomato. Discard
the tops. With a small knife cut around the inside of
the fleshy part of the tomato (do not cut through the
bottom of the tomato) to within 10mm of the skin.
With a teaspoon, scoop out the tomato flesh, leaving
about 10mm of flesh attached to the skin. Discard the
juice and seeds to make room for the stuffing. Lightly
salt the inside of the tomatoes and place them, cut
side down, on a plate lined with paper towels.
To make the stuffing: Lightly brush or spray the
onion, pepper, and zucchini with olive oil. Season
with salt and pepper to taste. Cook over Direct
Medium heat until tender, about 4 to 5 minutes each
side for the onions and about 3 to 4 minutes each side
for the peppers and zucchini. Transfer the cooked
vegetables to a cutting board and chop them into
10mm pieces. In a bowl, combine the cooked vegeta-
bles with the cheese, basil, and vinegar to create the
vegetable stuffing.
Spoon the vegetable stuffing into the tomatoes.
Barbecue the tomatoes over Indirect Medium heat
until the cheese is melted and the vegetables are
warm, 8 to 12 minutes.
Serve immediately.
GRILLED RED CAPSICUM STUFFED
WITH MOZZARELLA
Indirect/Medium
1 small loaf crusty Italian bread
3 tablespoons olive oil
3 medium sweet red capsicums
1 cup fresh mozzarella cheese, cut into small cubes
1½ teaspoons dried basil
1 clove garlic, finely chopped
1 tablespoon olive oil
Salt
Freshly ground black pepper
Thinly slice bread, remove crusts and cut into enough
10mm croutons to make 1 cup. Warm the olive oil in
a frypan, add the croutons, and sauté until golden;
drain on paper towels. Cut tops off capsicums about
10mm from top, and reserve tops. Carefully remove
seeds and membranes. In a bowl combine croutons,
mozzarella, basil, garlic and oil. Mix well, adding salt
and pepper to taste. Stuff capsicums with mixture,
replace tops and secure with toothpicks. Place cap-
sicums on the cooking grill, top sides up, and cook
over Indirect Medium heat until capsicums are soft,
but still hold their shape, 12 to 15 minutes. Remove
tops and cut in half lengthwise. Serves 6.
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