When it comes to barbecuing, vegetable recipes are usually overlooked in favour of meatier dishes – but this need no longer be the case. If you are catering for vegetarians, or just fancy something a little different yourself, this cooking how-to video recipe will provide real inspiration. Make roasted tomatoes with ratatouille.
Ingredients:
4 large, ripe beef tomatoes
salt
Method:
1. Carefully removing the top from each of the large beef tomatoes.
2. Without cutting through to the bottom of the tomato, make a circular incision before scooping out the insides.
3. Sprinkle the hollowed out tomatoes with salt, then leave upside down on a paper towel.
Stuffing
1. Prepare and slice the red pepper.
2. Cut the red onion into slices one third of an inch thick and slice the courgette lengthways into thin strips.
3. Brush the sliced vegetables with olive oil, before seasoning lightly with salt and pepper.
4. Heat your barbecue to a medium temperature and lay the vegetables directly onto the grill.
5. Grill for around 8 minutes, with a turn required halfway through.
6. While the vegetables cook, slice and dice the mozzarella and coarsely chop the fresh basil.
7. Remove the cooked vegetables and chop into bite size pieces.
8. Put the vegetables in a large mixing bowl and add the diced cheese and the basil.
9. Pour in a little olive oil and a liberal helping of balsamic vinegar and mix well.
10. Spoon the mixed ingredients into the hollowed out tomatoes, cramming as much in as possible.
11. Set the front and back burners of your barbecue to a medium heat and carefully place the stuffed tomatoes over the unlit burner.
12. Close the lid, and cook indirectly for eight to twelve minutes – until the vegetables are warm and the cheese has melted.
For the stuffing:
1 medium red onion
1 medium red pepper
1 medium courgette
Olive oil
Balsamic vinegar
Freshly ground black pepper
250g of mozzarella
1 table
Hosted by bbq.co.uk
Creator's Site: www.bbq.co.uk
Curated By: rmansur
