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VEG: Grilled Tomatoes with Pesto

Source of Recipe

bhg


List of Ingredients

• 3 medium firm tomatoes, cored and halved crosswise
• 1/4 cup purchased pesto sauce
• 6 very thin onion slices
• 1/2 cup Monterey Jack cheese (about 2 oz.)
• 1/3 cup smoked almonds, chopped
• 2 tablespoons snipped parsley
• Salt and pepper (optional)



Recipe

1. Hollow out the top 1/4 inch of tomato halves with a spoon. Top each tomato half with 2 teaspoons pesto sauce and an onion slice. Arrange tomatoes in 2 foil pie pans.

2. Place tomatoes in the center of the grill rack. Cover and grill for 8 to 10 minutes or until tomatoes are heated through.

3. Stir together the cheese, almonds, and parsley in a small mixing bowl. Sprinkle mixture over tomatoes. Cover and grill for 5 minutes more or until cheese melts. Season to taste with salt and pepper, if desired.

Makes 6 servings.

Nutritional Information
Nutritional facts per serving
calories: 145, total fat: 12g, saturated fat: 3g, cholesterol: 11mg, sodium: 166mg, carbohydrate: 6g, fiber: 2g, protein: 6g, vitamin C: 23%, calcium: 14%, iron: 5%