Recipe - Grilled Iowa Pork Chops Dijonnaise

2 small Sweet red onions; finely
chopped
2 small Garlic cloves; minced
Freshly ground black pepper;
to taste
2 tablespoon Balsamic vinegar
2 tablespoon Olive oil; divided
One fourth cup Basil; fresh, finely chopped
8 md Ripe tomatoes
4 lg Slices Italian or sourdough
bread
1 lg Clove garlic; halved

In a mediumsize bowl, combine onions, minced garlic, pepper, and vinegar.
Stir in all but 1 teaspoon oil. Add One half of the basil leaves. Mix well and
set aside.

Slice the tomatoes as thinly as you can; season each slice with pepper. Cut
the bread into 1/2inch thick slices. Prepare the fire.

When the fire is ready, add the bread and grill for 2 minutes or so on each
side. Remove the bread from the grill, and brush the remaining teaspoon of
oil on one side of each of the bread slices. Quickly rub the garlic halves
onto each oiled side . Arrange the bread slices on a platter or individual
plates. Divide tomato slices among the slices of bread; sprinkle with the
remaining basil. Carefully pour the vinegar dressing over the tomatoes.
Serve immediately.

Recipe by: Joe Famularo, The Joy of Healthy Grilling

Posted to MCRecipe Digest by "vegetarian.guide@miningco.com"
vegetarian.guide@miningco.com on May 16, 1998