Instructions
- Prepare the barbecue for direct cooking over high heat (180° to 230°C).
- 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) to within 10mm of the skin.
- With a teaspoon, scoop out the tomato flesh. 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 towel.
- To make the stuffing, lightly brush or spray the onion, capsicum, and zucchini with olive oil. Season with salt and pepper to taste. Cook on a hotplate over direct high heat until tender, 4 to 5 minutes on each side for the onions and 3 to 4 minutes on each side for the capsicum and zucchini. Transfer the cooked vegetables to a cutting board and chop them into 10mm pieces. In a bowl combine the cooked vegetables with the cheese, basil, and vinegar to create the vegetable stuffing.
- To make the stuffing, lightly brush or spray the onion, capsicum, and zucchini with olive oil. Season with salt and pepper to taste. Cook on a hotplate over high heat until tender, 4 to 5 minutes on each side for the onions and 3 to 4 minutes on each side for the capsicum and zucchini. Transfer the cooked vegetables to a cutting board and chop them into 10mm pieces. In a bowl combine the cooked vegetables with the cheese, basil, and vinegar to create the vegetable stuffing.
- Spoon the vegetable stuffing into the tomatoes. Cook the tomatoes using the indirect setting until the cheese is melted and the vegetables are warm, 8 to 12 minutes. Serve immediately.
Stuffing
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