This recipe was created for SABER Infrared Grills by the wonderful foodie blogger Colleen Kennedy of Souffle Bombay.
What if I told you that you could make a beautiful, good-for-you side dish on your grill that would accent your entrée beautifully and no one would be the wiser to just how easy it was to put together?
One of the best things about summer – for me anyway – is the incredible bounty of tomatoes it yields. Whether you grow them yourself, belong to a CSA, or grab them from your farmers market or grocer, almost nothing can compare to a perfectly ripe summer tomato.
These tomatoes take just minutes on the grill and come off warm and full of flavor and texture. Once you slice in, the warm tomato envelops the stuffing…one bite is equal to a big hug from someone you love (you’ll quickly go back for another forkful!).
These were completely made by three 5th grade girls. They prepped, I grilled. I have no issue allowing my daughter to place foods on the grill and help cook them, but with 3 girls together, silliness ensues (which I love), so this time I did the grilling part solo.
I definitely urge you to try these Grilled Stuffed Mediterranean Tomatoes for your next cookout. They are delicious, different, and sure to impress your guests for lunch or dinner and may just become your next summer staple! Enjoy!
- 6-8 Campari tomatoes
- 2 cups orzo, cooked
- 1 cup mixed olives, chopped
- 1/2 cup roasted red pepper, chopped
- 1/2 cup parsley, chopped
- 3/4 cup feta cheese, crumbled
- Salt and pepper, to taste
- Grapeseed or olive oil
- Greek dressing
- Start by partially hollowing out your tomatoes by running a paring knife in a circular pattern on the top of the tomatoes. Don't fully hollow it out - just enough to hold the orzo mixture.
- Invert scooped out tomatoes onto a paper towel until ready to use.
- Cook orzo according to package directions, strain and cool it down with some cold water while it is in the strainer. Place it into a mixing bowl and drizzle a small amount of grapeseed or olive oil over-top to prevent sticking. Stir. Season with salt and pepper and set side.
- Chop your olives, pepper, and parsley and add to the orzo. Add in feta and toss.
- For the dressing, you can use a Greek dressing like Gazebo Room right out of the bottle or simply use a Greek seasoning like Cavender's and mix it with grapeseed or olive oil until you get the taste you like. Toss until well combined.
- Toss the orzo mixture with the dressing. Taste and adjust seasoning to your liking.
- Season the inside of the tomatoes, fill with the orzo salad, and gently place on your preheated grill (medium heat). Close the lid and allow to cook 4 minutes. Take a look: If the tomatoes still look firm, you can leave them on another minute.
- Cook time varies by size of tomato used. Tomatoes can quickly collapse if they cook too long. Carefully remove tomatoes, plate and serve.
- Tips: Visit your local grocer's olive bar and select a combination of olives, peppers and even artichokes for this dish vs. the jarred variety. The salad alone is also delicious and makes for a great picnic staple!