Recipe - Grilled Tomatoes And Green Onions

NORMA WRENN MSN
1/3 cup Olive oil
1 tablespoon Fresh lemon juice or wine
Vinegar
2 tablespoon Fresh basil; chopped
1 tablespoon Shallots; chopped
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper
3 lg Tomatoes; cut into slices
1/2Three fourths inch thick
10 To 12 green onions; trimmed
Including 4" of green tops
Sprigs of fresh basil or
Parsley

Firm tomatoes, even those that are slightly green, should be used for this
recipe. They are less juice and hold their shape better when grilled than
fully ripe ones. Fresh basil is wonderful with tomatoes, but you could also
use chopped tarragon or even parsley in the basting sauce. Serve warm or at
room temperature, with grilled lamb or fish.

Prepare a fire in a grill. Position the oiled grill rack 46 inches above
the fire.

In a small bowl stir together the oil, lemon juice or vinegar, chopped
basil, shallots, salt and pepper.

Arrange the tomatoes and onions on the rack. Grill, turning them two or
three times and brushing with the oil mixture, about 5 minutes. If the
onions are large, they might take 1 or 2 minutes longer.

Transfer the tomatoes and onions to a platter and garnish with basil or
parsley sprigs.

Source: WilliamsSonoma Kitchen Library: Grilling
Posted to MMRecipes Digest by "deborah kuhnen" debkuhnen@email.msn.com
on Mar 24, 1998